When the cold weather rolls in, my kitchen cravings turn to warm, comforting, and deeply satisfying meals. Enter the Hearty Winter Vegetable Burger! This isn’t your average veggie patty. We’re using the earthy sweetness of beets and a secret ingredient—dried fruit!—to create a burger with an unbelievably rich flavor and a stunning, vibrant color. The combination of sweet dates, savory beets, and nutty almonds is pure magic. These burgers are fantastic on a toasted whole-grain bun with a generous smear of sharp mustard, but they’re also elegant enough to be served over a bed of winter greens for a more sophisticated dinner. Get ready to fall in love with your new favorite veggie burger!
Ingredients
• 1 lb / 450g beets, trimmed, peeled, and grated
• 1/2 cup / 80g packed pitted dates or dried plums
• 1/2 cup / 75g almonds
• 1-inch / 2.5cm piece fresh ginger, peeled and roughly chopped
• 1/2 cup / 90g bulgur wheat
• Salt and freshly ground black pepper, to taste
• 3/4 cup / 180ml boiling red wine or water
• 1 tbsp / 15ml Dijon mustard
• Cayenne or hot red pepper flakes, to taste (optional)
• 1 to 2 tbsp all-purpose flour, if needed for binding
• 2 tbsp / 30ml extra virgin olive oil or butter
Instructions
1. Place the grated beets, dates, almonds, and ginger into a food processor. Pulse several times until the mixture is finely chopped but not a complete paste—you want some texture.
2. Transfer the beet mixture to a large bowl. Add the bulgur and a generous sprinkle of salt and pepper.
3. Pour in the boiling red wine or water, stir in the mustard and cayenne (if using), and mix to combine. Cover the bowl with a plate and let it steep for 20 minutes, allowing the bulgur to soften.
4. Uncover the bowl, taste the mixture, and adjust the seasoning if necessary. If the mixture seems too wet to form patties, stir in a tablespoon or two of flour to help bind it.
5. Shape the mixture into 4 to 6 evenly-sized patties. For best results, you can chill the patties for 30 minutes to help them firm up.
6. Heat the olive oil or butter in a large skillet with a lid over medium heat. Once the pan is hot, carefully place the burgers in the skillet.
7. Cook undisturbed for about 5 minutes, until a deep brown crust forms on the bottom. Carefully flip the burgers, cover the pan, and cook for another 5 minutes on the other side.
8. Serve immediately on buns with your favorite toppings, or let cool completely to refrigerate or freeze for a future meal.
Nutritional Information
• Serving Size: 1 burger (of 6)
• Calories: 295 kcal
• Protein: 8g
• Carbohydrates: 41g
• Fat: 12g
• Fiber: 9g
• Sugar: 19g
• is an estimate and may vary based on used.
Pro Tips
• Wear food-safe gloves when handling the beets to prevent your hands from getting stained.
• For a gluten-free option, swap the bulgur wheat for an equal amount of cooked quinoa and use a gluten-free all-purpose flour for binding.
• Don’t over-process the burger mixture in step 1. A little bit of texture from the nuts and beets makes for a much more satisfying bite.
• Chilling the formed patties in the refrigerator for at least 30 minutes before cooking helps them hold their shape beautifully in the pan.
• Make a double batch! These burgers freeze exceptionally well. Simply place cooked and cooled patties between layers of parchment paper in a freezer-safe container.
FAQ
Q: Can I make these beet burgers gluten-free
A: Yes, absolutely! To make this recipe gluten-free, simply follow the pro tip and substitute the bulgur wheat with an equal amount of cooked quinoa. For binding, use your favorite gluten-free all-purpose flour blend instead of regular flour.
Q: Are these winter vegetable burgers vegan
A: They can easily be made vegan! The recipe offers butter as an option for cooking. To ensure the recipe is 100% plant-based, simply use extra virgin olive oil for cooking the patties and choose water instead of red wine if you are avoiding non-vegan fining agents.
Q: How should I store leftover beet burgers
A: These burgers are perfect for meal prep. Store cooked and completely cooled patties in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them by placing parchment paper between each patty in a freezer-safe bag or container for up to 3 months.
Q: My burger mixture is too wet what should I do
A: If your mixture seems too wet to form patties, it’s an easy fix. As noted in the instructions, simply stir in a tablespoon or two of all-purpose flour (or a gluten-free alternative) to help absorb excess moisture and bind the ingredients together. Chilling the formed patties for 30 minutes before cooking also helps them firm up significantly.
