Red Beet and Brown Basmati Rice Burgers with Tzatziki

Red Beet and Brown Basmati Rice Burgers with Tzatziki

  • Servings: 4
  • Total Time:

Beets? In a burger? Royal’s Red Beets and Brown Basmati Rice burger takes a grilling favorite and makes it not just vegetarian, but deliciously adventurous. Combine with a tzatziki sauce and microgreens for a healthy, meatless meal.


For the Burgers

  • 2 tablespoons olive oil, divided
  • ½ medium onion, minced
  • 2 garlic cloves, minced
  • 1 (15oz) can cannellini beans, drained
  • 1 cup cooked Royal Brown Basmati Rice
  • 1 cup grated raw beet
  • 3 tablespoons all-purpose flour
  • 2 tablespoons minced fresh dill
  • 1 teaspoon fine sea salt
  • 1 large avocado, sliced
  • 4 whole wheat burger buns, toasted
  • Microgreens


For the Tzatziki

  • 1 ½ cups Greek yogurt
  • ½ cucumber, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh mint
  • 1 tablespoon red wine vinegar
  • 1 garlic clove
  • ½ teaspoon fine sea salt


  1. Preheat oven to 425℉. Line a baking sheet with parchment.
  2. In a small skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Transfer to a food processor, add beans, rice, beet, flour, dill, and salt. Pulse to combine but do not process to a paste. Shape mixture into 4 patties.
  3. Lightly brush burgers with remaining 1 tablespoon oil and place on baking sheet. Bake until browned on the bottom, about 15 minutes. Flip and cook second side until brown, 10 minutes more.
  4. In a medium bowl, mix together yogurt, cucumber, oil, dill, mint, vinegar, garlic, and salt. Place burgers on buns, and top with avocado, tzatziki, and microgreens.