Vibrant Garden Beet Burgers with Horseradish Cream

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🌱🍔💗Earthy roasted beets, nutty chickpeas, and fresh herbs form the base of these vibrant garden burgers—topped with a tangy horseradish yogurt that makes every bite sing.

Some recipes feel like a celebration of the soil—and this is one of them. These beet burgers aren’t trying to be meat. They’re deeply satisfying on their own terms: robust, savory, and filled with garden goodness. Whether you grow your own beets or grab them from the market, this recipe brings out their best qualities, balancing their sweetness with spice, crunch, and an herby finish.

Top them with a spoonful of creamy horseradish yogurt and nestle them into a toasted bun or a lettuce wrap. Every bite tastes like a rooted, radiant moment from a garden well-tended.

Why You’ll Love This Recipe 💚

• A delicious way to use fresh beets (even the odd-sized ones)
• No food processor needed—just grate, mash, and mix
• Packed with fiber, protein, and real flavor
• Naturally vegetarian and gluten-free adaptable
• Stores well for meal prep or easy lunches

Quick Reference

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6 patties
Dietary Info: Vegetarian, Gluten-free option

Key Ingredients at a Glance:
🟣 Fresh beets, 🟡 chickpeas, 🌿 fresh herbs, 🧄 garlic, 🍋 lemon, 🌶️ horseradish, 🥚 egg (or flax)

Ingredients 🛒

For the Beet Burgers:

• 2 medium beets, peeled and grated (about 1½ cups)
• 1 (15 oz) can chickpeas, drained and mashed
• ½ small red onion, finely chopped
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley or dill
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin or smoked paprika
• 1 egg (or 1 tbsp flaxseed + 2½ tbsp water for vegan)
• ½ cup rolled oats or breadcrumbs (gluten-free if needed)
• Olive oil, for cooking

For the Horseradish Cream:

• ½ cup plain yogurt (or sour cream)
• 1 tablespoon prepared horseradish
• 1 teaspoon lemon juice 🍋
• Pinch of salt and pepper

Instructions 🍽️

1. Prep the veggies.
Grate beets using the large holes of a box grater. Mash chickpeas in a large bowl with a fork or potato masher until mostly broken down but not smooth.

2. Mix the burgers.
Add grated beets, onion, garlic, herbs, spices, egg, and oats to the mashed chickpeas. Stir well. Let the mixture rest 5–10 minutes to firm up.

3. Form and cook.
Heat a drizzle of olive oil in a skillet over medium heat. Form patties and cook 4–5 minutes per side, until golden and firm. Don’t overcrowd the pan—work in batches if needed.

4. Make the horseradish cream.
In a small bowl, stir together yogurt, horseradish, lemon juice, salt, and pepper. Taste and adjust if needed.

5. Serve.
Top warm beet patties with horseradish cream and serve in buns, on greens, or with roasted sweet potato wedges. Garnish with extra herbs if you have them. ✨

Serving Ideas & Pairings 🌿

• Nestled into a toasted brioche or whole grain bun
• Over a bed of baby arugula with pickled onions
• With roasted carrots and tahini drizzle
• Try it alongside our Cucumber Mint Soup for a full garden meal!

Storage & Make-Ahead Tips 📦

• Fridge: Cooked patties keep well in the fridge for 3–4 days.
• Freezer: Freeze uncooked or cooked patties between parchment layers for up to 2 months.
• Reheat: Pan-fry or bake at 375°F until warmed through and crisp again.

From the Garden Journal 🌼📓

This recipe came together one summer when I found myself with more beets than I knew what to do with. Too small to roast, too many to juice—so I grated them into something hearty and unexpected. Turns out, beets have a lot to say when given the chance. They don’t try to be sweet potatoes or steaks—they just show up fully as themselves. I’m learning to do the same. 🌱

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🔗 You may also love our Sweet Corn Polenta or Garden-Stuffed Gözleme