BEETLOAF! These beef and beet patties are the perfect answer to using more beet pulp from juicing! (See Roasted Beet Spread for another recipe using beet pulp) Zero waste train, I’m coming for you! These Beef and Beet Burger Patties are whole 30, paleo friendly and absolutely perfect for meal prep!
One recipe makes about 8 burgers. Mix with some sweet potatoes, hard boiled eggs, roasted veggies – really, the options are endless. I have to admit, I was pretty skeptical about these burgers at first but they were gone within less than two days. So, the recipe is a keeper. But also, this is good news because I have an entire container of beet pulp in the fridge (still!).
No beet pulp? Don’t fret – there are recipe modifications, see the recipe notes. Enjoy!
BEETLOAF! Beef and Beet Burger Patties - whole 30, paleo, dairy free & gluten free. Super easy to make for meal prep. Recipe uses beet pulp from juicing beets (modifications if no beet pulp in recipe notes).
- 2 cups beet pulp
- 2 eggs
- salt and pepper, to taste
- 1 lb ground beef
- 2 tsp italian seasoning
- 1/2 tsp garlic powder
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Preheat oven to 375 degrees F. Combine beet pulp, eggs, salt & pepper, ground beef, garlic powder and italian seasoning into a mixing bowl. Stir until well mixed
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Make patties about 3 inches wide and 1 inch thick by taking a chunk of mixture, creating a ball and then flattening. Place patty onto lined baking sheet with rack (makes about 8 burgers)
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Bake about 30 minutes or until burgers are cooked through. Garnish, serve & enjoy!
No beet pulp? Substitute spiralized beets instead. These burgers are great for meal prep as they easily reheat in the microwave!
