Beet Burgers for Meatless Monday

It’s Labor Day and everyone is firing up the grill. This is the traditional end of August barbecue, where friends and neighbors gather and celebrate the end of summer. Although I never miss the meat that left my diet over 7 years ago, I am regularly searching for a favorite on the grill for my whole wheat bun.  So how about we try beet burgers for Meatless Monday on Labor Day.

I’ve been trying to find a veggie burger to fall in love with for quite some time now.  Taste buds, perhaps you have met your new love.

This recipe comes from Green Kitchen Stories, one of my favorite blogs to find healthy vegetarian meals.  My friend Catherine, over on Farmhouse Home has interpreted it yet again, so I’m not the only one that finds it pretty terrific.

Ingredients for Beet Burgers {makes 4 burgers}:

• 1 1/2 cups grated raw beetroot {approx. 2 large or 3 small}
• 3/4 cup rolled oats
• 1/2 small onion
• 3 1/2  ounces feta cheese
• 1 T. cold-pressed olive oil
• 1 organic egg
• small handful fresh basil

Toppings:

• lettuce, sprouts {i have used spicy mix of micro greens}, avocado, tzatziki sauce or yogurt

Peel and grate the beets, onion and garlic on a box grater.  Place in mixing bowl and add olive oil, egg, feta, rolled oats, basil and salt and pepper.  Mix well. Set aside for 30 minutes to allow the oats to absorb the moisture. Using your hands, shape into four patties.  If they fall apart, mix in a bit more of the oats.  Grill the burgers a few minutes on each side, or heat in a frying pan until crusted on both sides.  Serve on toasted buns with your favorite combination of toppings.  I find the yogurt {i actually used a tzatziki from my falafel recipe} a particularly nice compliment to the beet flavor.