Beet Burgers & Homemade Ketchup

At our first Thursday evening Color Your Food! gathering, Sara introduced everyone to a delicious RED (our color of the week) recipe: beet burgers with homemade ketchup. Here’s the recipe:

Beet Burgers, from Color Me Vegan by Colleen Patrick-Goudreau


  • 2 cups grated beets
  • 1 & 1/2 cups cooked quinoa 
  • 1 cup toasted sunflower seeds
  • 1/2 cup toasted sesame seeds
  • 1/2 cup minced onion
  • 1/2 cup bread crumbs
  • 1/4 cup oil
  • 3 tbsp whole wheat flour
  • 3 tbsp finely chopped fresh parsley (or, in our case, celery leaves)
  • 4 cloves garlic, finely chopped
  • 2-3 tbsp tamari soy sauce
  • 1/4 teaspoon cayenne pepper, or to taste
  • salt, to taste


  1. Preheat the oven to 350 and line a baking sheet with parchment paper
  2. In a large bowl combine all ingredients and add salt to taste.
  3. Test if you can create a patty that will stay together. If not, add a bit more flour. The mixture should be enough to form about 12 patties
  4. Bake for 25 minutes or until firm. Carefully flip half way through.
  5. Be very careful when you take them off the cookie sheet, they’ll be very delicate.
  6. Serve on a whole wheat bun topped with homemade ketchup, sliced tomatoes & red onions

If you’re interested in making homemade ketchup, there a many different variations. Here’s one:


  • 6 oz can tomato paste
  • 1/4 cup honey (or agave)
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 3/4 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder

Directions: Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.

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