Thanks so much to the Downtown Phoenix Farmers Market for requesting a recipe for a “Beet Burger.” I honestly love your market all these years and our beautiful entrepreneurial community at the market. Thank you so much for all the hard work, dedication, and commitment to our community to stay open as an “essential grocery story” during the Coronavirus Pandemic. We all appreciate you and all the farmers and vendors.
Looking forward to the Fall when we can continue our “Shop the Farmers Market” Cooking Demos. Meanwhile, I’m honored to share the Beet Burger recipe and hope you enjoy the recipe and have fun preparing and eating it. – Melanie Albert
Enjoy the Beet Burger Video
- A glimpse of the Downtown Phoenix Farmers Market during the Coronavirus Pandemic.
- Beautiful veggies grown by Blue Sky Organic Farms.
- The mindfulness and beauty of mise en place.
- Steps to saute the veggies, aromatics, and spices for the beet burgers.
- Mindful plating.
Recipe: Arizona Farm-to-Table Beet Burger
The beautiful, nutritious plant-based beet burger features veggies and beans grown by long-time Arizona farmers who support our community at the Downtown Phoenix Farmers Market. Thanks so much to my friends at Blue Sky Organic Farms in Litchfield Park, Arizona, for the red beets, carrots, parsley, green onions, and Spring garlic. And, thanks to Crooked Sky for the black beans.
Beet Burger Veggies. Thanks Blue Sky Organic Farms.
8 Servings
Simple Ingredients
- 2 tbsp organic extra virgin olive oil
- ½ medium red onion (1 cup), diced
- 2 garlic cloves, minced
- 1 large red beet (1 cup), diced
- 1 yellow or orange carrot (1 cup), shredded
- 1 ½ cups black beans, cooked
- ¾ cup quinoa, cooked
- ¾ cup walnut pieces
- 1 cup fresh parsley, chopped
- 1 tsp smoked paprika
- 2 tsp freshly ground cumin seeds
- ½ tsp black pepper
- 1 tsp sea salt
- Garnish Ideas: Avocado, tomato, walnuts, hemp seed cream, capers
Beet Burger: Ingredients.
Simple Steps
- Prior to making the burgers, cook black beans and quinoa.
- Cook the Burgers
- Preheat oven at 350 degrees F.
- Pre-heat medium sauté pan on medium heat.
- Add olive oil to the pan.
- Add red onion to the pan and gently cook for 3 minutes, until translucent.
- Add garlic to pan and cook for 30 seconds.
- Add carrots and beets to pan. Stir. Cook covered for 5-10 minutes, stirring occasionally.
- Add black beans and quinoa to the pan, and stir well.
- Add walnuts and parsley. Stir.
- Add paprika, cumin, black pepper, and salt. Stir.
- Remove pan from stovetop.
- Make the Patties
- Transfer 1/3 of the cooked mixture into a food processor and process until thick.
- Place the mixtures from the sauté pan and food processor into a large bowl.
- Hand mix (with gloves, if possible).
- With your hands, form tightly packed burgers.
- Place burgers onto parchment-lined flat sheet.
- Cook the Patties
- Cook for 25-30 minutes, flipping at 12 minutes.
Beet Burger: Plating Mise En Place
- Mindful Plating
- Garnish with avocado slices, tomatoes, walnuts, hempseed cream, capers.
- Enjoy!
YUM. The Farm-to-Table Beet Burger.
A photo for the Coronavirus Pandemic…My weekly trip to the Downtown Phoenix Farmers Market.
Melanie Albert, Experience Nutrition, Downtown Phoenix Farmers Market, Coronavirus Pandemic. May 2020.
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.
Sedona Plant-Based Cooking & Self-Care Retreat Update
Excited to share with you that our next Sedona Retreat is September 18-21, 2020. And, wanted to let you know that we decided to cancel the June 2020 retreat, in light of the Coronavirus. If you’re interested in the retreat, or a custom retreat for a group of your friends or business associates, please let me know, 602.615.2486 Mel@MelanieAlbert.com
Click to learn more about the Sedona Plant-Based Cooking & Self-Care Retreat and enjoy some photos of our 2019 retreat.
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.