Golden Beet Burger

If you’re like me and have explored the veggie burger scene in your city, you might have stumbled across a beet burger. I love them for their complex flavors, beautiful color, and nutritional density!

As a chef, there is one downside to making beet burgers – at the end of the dish, your entire kitchen and hands are stained red!

Golden beets to the rescue!

This week, I topped with chopped spinach, thick-cut tomato, and honey mustard.

I was going to pick up some red beets at the market to experiment with for this week’s burger, when I saw some golden beets next to the reds at the Gundermann Acres stand.

In my experience, these beet varieties basically taste the same, so I figured I would give the goldens a run in this week’s burger.

Herbs and grains as a sidekick.

I relied on rosemary from Blodgett Urban Gardens and lemon thyme from the Big Inspiration Garden in Kashmere Gardens to sneak some strong herb flavors into this patty.

For grains, I used quinoa and white beans as protein sources with subtle yet delicious flavors!

The zest and juice from a Meyer lemon paired very well with the lemon thyme. Parsley, garlic powder, and cayenne pepper took the final charge at balancing all of the flavors!

This golden burger patty was easy on the eyes and the taste buds.

Try it yourself!

As always, I’ve included my video and recipe for this week’s burger. Try it out, and explore new flavors with this stain-free recipe!

Golden Beet Burger

This week, I am back with the Golden Beet Burger! All of the beet burgers I have seen use red beets. I wanted to explore the flavor and color of the golden beet instead. The patty is vibrant, the flavors, are balanced, and my kitchen isn't stained red from the process!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 burgers
Cost: $8


  • Cheese grater


Golden Beet Patty

  • 2 cups white beans cooked
  • 1 cup quinoa cooked
  • 1 golden beet with greens
  • 1 bunch lemon thyme or dried thyme
  • 1 sprig fresh rosemary or dried rosemary
  • 1 green onion
  • 1 tbsp dried parsley
  • 1 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1/2 tbsp unrefined salt
  • 1 Meyer lemon or lemon
  • 3/4 cup brown rice flour


  • 1 cup spinach
  • 1 tomato
  • honey
  • dijon mustard
  • 4 burger buns


  • Bake white beans at 400ºF for 15 minutes to dry them out a bit.
  • Grate golden beets using a cheese grater. Alternatively, dice or food process.
  • Finely chop golden beet greens, green onion, and fresh herbs.
  • Add white beans, quinoa, beets and greens, green onion, herbs, and seasonings.
  • Add zest and juice of a Meyer lemon. Mix everything by hand, and squeeze some of the beans by hand until the mixture is wet.
  • Add brown rice flour and mix. If mix is too dry, add splashes of water until patties are easily formed.
  • Form 4 patties. Heat skillet over medium heat, and heat oven to 400ºF.
  • Place grapeseed oil in warm skillet. Sear both sides of burger until golden brown, then cook burger in oven for 3 minutes on each side.

Assemble Your Burger

  • Toast burger buns.
    Finely chop spinach and coat with olive oil, salt, and pepper.
    Cut tomato into thick slices.
    Mix equal parts mustard and honey to make honey mustard.
    Dress burger overflowing with spinach and enjoy!

Published by Chester Chambers

MIT grad with a mission to make the best veggie burger in the world

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