Loaded Beet Veggie Burgers


Now regardless if you like beets or not, you absolutely need to try this recipe!  I've made these burgers a couple of different times and typically just make a huge batch of 15 or so burgers and keep a few in the fridge for the week and freeze the rest. They are perfect for on-the-go where you don't have to think about a meal and you know its packed with veggies and nutrients.

Now, what I can say is these things are messy.  Its a bit time consuming, especially if you make a double/triple batch like I do.  However, know it will save you a lot of time throughout the week in the long run.  I've already had 3 dinners that consisted of veggie burgers and not only did I love it but it was damn easy.  You can throw a side of kale salad, a side of sweet potatoes fries, or nothing at all.  They are super filling and really can make a meal on their own.  

The below are the ingredients for a about 15 large burgers.  So scale accordingly and half the recipe if you feel they may be to to much for the first time.  I guarantee you will be addicted and wish you made the double batch, but you can thank me later:)



  • 4 medium sized beets
  • 3 large carrots
  • 1 cup cooked barley
  • 1/2 cup oats
  • 3/4 cup flour
  • 3 garlic cloves 
  • 1-2 cups chopped kale
  • 2 cans black beans (rinsed)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp 21 salute seasoning 
  • 2 eggs or flax eggs
  • 1/2 onion





Step 1: Start by roasting your beets and garlic.  It makes the burger so much tastier and it good to start this process before anything else.  Preheat oven to 425 degrees and cut the ends off of your beets, rinse and wrap in tin foil.  Remove the cloves from the larger bulb but keep them wrapped in and also wrap them in tin foil to preserve the flavor that much more.  Place them in the oven for about 30 minutes.

Step 2: While you beets and garlic are roasting you will need a large bowl and a food processor or blender.  Start by rinsing your beans from out of the can.  I also like to strain them with water and let them set while you prepare the rest of the mixture.  During this time you can also rinse and start cooking the barley.  Start by boiling about 4 cups of water to 1 cup of dry barley.  I like to add a pinch of salt and oil to help speed up the boiling point.  Cook for about 20 minutes or until soft.  Strain and set aside. 

Step 3: Rise the carrots and get a peeler to remove the first layer.  Continue peeling and add to the bowl.  Rinse and prep your kale by removing stems and shredding or cutting with a knife into bits for the food processor.  Chop the onion into small pieces and add to the bowl.  Once all of your veggies are prepped add them to the food processor.  Mix well but don't over mix.  you want a lumpy mixture.  Once you process that, remove and add to bowl.  Once the beets and garlic is done, you will process this separately and add to the mixture bowl.

Step 4: Add in your flour, oil, seasoning, cooked barley, beets and garlic mixture and eggs.  Mix well and let it set for about 10 minutes so the mixture can absorb all of the flavors.


Step 5: Have your stove top pan ready to go with high heat oil like peanut, coconut or safflower oil.  Get the heat going and begin creating patties by forming in your hand and set them into the pan.  They kind of just plop in and don't worry about them being perfect patties as they will eventually form.  Let them cook for about 2-3 minutes on each side until you see a visible browning and the patties start to harden. Flip and continue until they have formed relatively solid patties.

Final Step: Set each patty out on parchment paper to dry and cool for about 10 minutes.  Take what you want for the week and freeze the rest.  

The fact that these are fresh veggies they won't last forever so you want to try to freeze what you aren't using immediately so you can keep them as long as possible.  I hope you enjoy!  Leave your feedback below or tag me on Instagram if you make them @angiereneefitlife !  Would love to see your creations!