Roasted Beet And Mushroom Burger Recipe

Roast the beets

Preheat oven to 400°F (200°C). Wrap whole peeled beets in foil with a drizzle (about 1 tbs) of olive oil and a pinch of salt, or place on a lined baking sheet. Roast until tender when pierced with a knife, 35–45 minutes depending on size. Cool slightly.

Prepare vegetables

While beets roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped mushrooms and cook until moisture is released and evaporated, about 6–8 minutes. Add the finely chopped red onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Grate beets and combine

Coarsely grate or finely chop the roasted beets. In a large bowl combine grated beets, sautéed mushroom-onion mixture, rolled oats, chickpea flour, cumin, smoked paprika, chopped parsley, salt and pepper. Mix thoroughly. If the mixture feels very wet, add up to 1 more tablespoon oats or 1 tablespoon flour; if too dry, add 1–2 teaspoons water.

Form patties

Divide mixture into 4 equal portions and shape into patties about 3–4 inches in diameter and 3/4 inch thick. Press firmly so they hold together. Refrigerate patties 10–15 minutes to firm (optional but helps hold shape).

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick or cast iron skillet over medium heat. Add patties (work in batches if needed) and cook until golden and crisp on the first side, 4–5 minutes. Flip carefully and cook 3–4 minutes more until browned and heated through. Reduce heat slightly if browning too fast. Transfer to a plate and keep warm.

In a small bowl combine Greek yogurt, chopped dill, chopped mint, lemon juice, salt and pepper. Stir until smooth. Fold in crumbled capri feta gently so you still have some small feta pieces. Taste and adjust seasoning.

Slice tomato and cucumber thinly. Lightly toss arugula with a pinch of salt and a drizzle (about 1 tsp) of olive oil if desired.

Toast brioche buns: Brush cut sides with softened butter or a little olive oil and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Assemble burgers: Spread about 1–2 tablespoons herbed Greek yogurt on the bottom bun. Place a warm roasted beet & mushroom patty on top. Add 1–2 tomato slices, a few cucumber slices, a small handful of arugula, and an extra spoonful of yogurt and feta on top of the arugula if you like. Cap with the top bun. Serve immediately.

Optional: Serve with lemon wedges and extra capri feta on the side.