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5 from 1 vote

Beet Burger with Orange Caper Mayo

This gluten-free, dairy-free, nut-free, soy-free vegetarian burger boasts a layered, meaty and chewy texture. It's the greedy bite you're hoping for when it comes to the ultimate veggie burger and satisfies any burger craving.
Prep Time10 minutes
Cook Time20 minutes
Course: Food + Drink, Main, Snack
Cuisine: north american
Keyword: dairy-free, Gluten-Free, Vegetarian
Servings: 2 burgers
Calories: 377kcal

Ingredients

  • 2 medium beets roughly diced
  • ½ cup brown rice cooked and cooled
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 2 tablespoon rice flour
  • 1 tablespoon mayo
  • 1 teaspoon capers chopped
  • 1 teaspoon orange juice
  • ½ teaspoon orange zest

Instructions

  • Preheat a skillet at medium heat and add onion. Sweat for 2 minutes and add garlic. Cook for an additional 2-3 minutes until translucent and remove from heat.
  • In a small food processor, add rice, chopped beets, and cooked onion and garlic. Season with salt and pepper and pulse until the combined and mixture resembles ground beef. Taste and adjust seasoning, if necessary. Place in a bowl.
  • Add egg and mix until well combined. If the mixture is wet, add rice flour, 1 tablespoon at a time. Form into burger size patties.
  • Re-heat skillet to medium heat and add 1 tablespoon of cooking oil. Gently place patties and cook until slightly darkened, about 7 minutes. Flip and cook the other side for same amount of time.
  • While burgers are cooking, in a small bowl add mayo, orange juice, zest, and capers. Mix to combine and taste. Season if necessary.
  • Place burger on a bun of your choice and top with lettuce, cucumber and orange mayo.

Nutrition

Calories: 377kcal | Carbohydrates: 63g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 244mg | Potassium: 793mg | Fiber: 7g | Sugar: 13g | Vitamin A: 207IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg