If you want a frightfully delicious vegetarian burger that also looks like you’ve made a bloody mess in the kitchen, and why not it’s Halloween, then make these beet burgers for your ghosts and ghouls tonight or for your upcoming Halloween party this weekend. They are extremely tasty, even my four year old approves, and their color can’t be beet! Tell your dinner guests that you are mixing up a bowl of blood and brains and see if they can guess what’s in these surprisingly simple and oh so good for you, blood red, beet burgers!
Adapted from Green Kitchen Stories
4-5 Beets (about 3 cups)
2 cups cooked Quinoa
1 1/2 cups instant oat flakes (I used Schmelzflocken) or oat flour*
1 200g brick of Feta Cheese (crumbled)
4 cloves of Garlic
2 Tbs Olive Oil (plus extra for frying)
Salt and Pepper to taste
*To make oat flour, grind whole or quick cooking oats in a coffee mill. Reduce the amount and use only about 1 cup of oat flour.
Clean and peel the beets and cut in half so they will fit into the feed of your food processor. Peel the garlic. Add the beets and garlic to the food processor, grating them using the proper attachment, or alternately you can grate them by hand. In a large bowl whisk the eggs with the olive oil, salt and pepper. Mix in the beet and garlic shreds and the oat flakes/flour. Add the quinoa and crumbled feta cheese and mix well. Let the mixture sit for about 15-20 minutes to set. About 5 minutes before you’re ready to grill them heat a large frying pan over medium/high heat with enough oil to generously cover the bottom. When the oil is hot form a patty with your hands and place into the frying pan or if you don’t want to stain your hands you can alternately scoop some of the mixture out of the bowl and once in the frying pan flatten and shape into a round patty with a spoon. Fry for at least 3-4 minutes on each side, flipping and pressing the burger as needed to cook all the way through. Serve on top of a bed of quinoa or as you would normally serve a burger.