Beet Walnut Burgers

Saturday in Madison means the farmer’s market (Madison is home to the country’s largest outdoor farmers market!), which is where Courtenay and I spent a good part of our morning.  When we entered the sea of people moving in a slow heard around the Capitol the first thing we saw was bunches of beets for $1.  Courtenay and I love beets!!!  Something about their slightly sweet taste and rich, purple color I find so satisfying.  We bought a few bunches and brought them home to experiment.  We pickled a few with eggs, but the rest went into beet walnut burgers.  They were a little crumbly, but the flavor was delicious and we both were very happy with our efforts.

Beet Walnut Burgers

Beet Walnut Burger


Small yellow onion, chopped

1/2 cup walnuts

1/4 cup raisins

1 cup cooked beets, shredded

1 tsp paprika

1/2 cup lentils, cooked

3/4 cup brown rice, cooked

salt and pepper to taste


Saute onion in a bit of oil until softened, about 5 minutes.  Add walnuts, raisins, beets, and paprika, and cook until walnuts begin to toast and flavors begin to blend, about 5 minutes.  Add to a food processor and process until combined, but not smooth.  It’s okay to still see the individual ingredients, you just want to chop everything up a bit.  Transfer to mixing bowl.  Add lentils and rice to food processor with salt and pepper.  Process until combined.  Add to mixing bowl and form into patties.  Makes about 5 patties, depending on size.

To cook patties, heat enough oil to coat the bottom of a frying pan.  Place burgers into pan, cook until browning on both sides, about 5 minutes.  Serve with goat cheese spread and zucchini noodles.