Beet and Black Bean Burgers

The doctor said this day would come…Turner would become a picky eater! I usually have go-to recipes on hand, but lately I’ve been SO busy that I haven’t had time to prepare. So it’s been eggs and waffles for breakfast, peanut butter sandwiches and fruit for lunch, yogurt and his favorite almond meal muffins for a snack, and whatever we are eating for dinner (or another peanut butter sandwich, don’t judge)!

Now, don’t get me wrong, this kid is CONSTANTLY hungry and could eat me under the table. But I refuse to give him junk to fill him up. I want his meals to be filled with protein and even those sneaky vegetables too! The only way I can do that is to plan ahead. I always sneak things like spinach and avocados into his smoothies. But when I have an hour to spare, I like to take whatever I have on hand and whip up “burgers” of some sort (and by burger I mean anything I mix up and shape into a patty). This week I scoured the fridge and pantry for anything I could turn into a healthy “burger”. These beet and black bean burgers are a winner!

I started by cooking some quinoa (read about the amazing benefits of quinoa HERE). While that simmered, I sautéed onions, shredded carrots, and diced ginger root. I pulsed the beets and sautéed veggies in the food processor a few times to break them up. Side note about the beets, I used the steamed and peeled baby beets in the fridge section at Trader Joe’s. I’ve seen them in several grocery stores.

Once the quinoa was finished, I added a cup of cooked quinoa and the black beans to my food processor and pulsed a few more times. I let that cool slightly so it wouldn’t cook my egg! Then I added in the bread crumbs and egg and processed for a few seconds to form a “dough”.  I used an ice cream scoop to form patties and seared them on either side until crisp on the outside and warmed through, just like a burger!

I served it up with a little BBQ sauce and a bun. He actually eats the bun separately, but for us grown ups, I took a picture of the burger and bun together! I hope you and your kiddos enjoy!


Beet and Black Bean Burgers
Yields 9
Write a review
  1. 1 cup quinoa
  2. 2 cups chicken or vegetable broth
  3. 1 8 oz package steamed and peeled baby beets (in fridge section)
  4. 1/2 onion, rough dice
  5. 1/4 c shredded carrots
  6. 1 tsp fresh ginger, rough dice
  7. 1/2 c canned black beans, drained and rinsed
  8. 1/2 c bread crumbs
  9. 1 egg
  10. Olive Oil
  1. Cook quinoa in the chicken or vegetable broth according to package.
  2. Sautee onion, carrots, and ginger in 1 Tbsp olive oil until onions are translucent, about 5 minutes.
  3. Combine beets and sauteed vegetables in the food processor and pulse a few times to combine.
  4. Add 1 cup cooked quinoa and black beans to the food processor. Pulse to combine. Let cool slightly.
  5. Add bread crumbs and egg to the food processor and pulse for a few seconds, until dough forms.
  6. Heat a large sautee pan to medium-low heat. Coat the bottom of the pan with a thin layer of olive oil (about 1 Tbsp).
  7. Using a standard ice cream scoop, form patties in your hand and place on the pan. Cook for 5 minutes, or until crisp.
  8. Flip and cook for about 3 more minutes, until crisp and warmed through.
  9. Set patties aside to cool. Store in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.
Little Baby Watson

Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *