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COST PER PLATE: $1.59
- Prepare tzatziki: Preheat oven to 400°F. Wrap beet in foil and place in a small baking dish. Roast until beet is easily pierced with a fork, about 1 hour, 20 minutes. Set aside until cool enough to handle, then peel and coarsely chop. Add beet to a food processor along with yogurt, dill, 1 tsp lemon juice, 1 tsp garlic, 1⁄8 tsp salt and pinch pepper. Purée until smooth, about 1 minute. Transfer to a bowl and set aside. Clean out food processor. (MAKE AHEAD: Beet tzatziki can be made up to 2 days in advance; cover and refrigerate.)
- In a medium nonstick skillet on medium, heat 1/2 tsp oil. Add onion and remaining 1 tsp garlic. Sauté, stirring occasionally, until onion softens, about 5 minutes. Remove from heat and let mixture cool slightly before transferring to food processor. Wipe out skillet and set aside.
- To onion mixture in food processor, add beans, egg, 1/2 cup bread crumbs, parsley, lemon zest, remaining 1 tsp lemon juice, remaining 1/4 tsp salt and remaining pinch pepper. Process until blended and parsley is minced, about 20 seconds.
- Form bean mixture into 4 patties, about 1 inch thick. (NOTE: The mixture will be wet and sticky.) Using your thumb, press a slight indent in center of each patty. To a shallow bowl, add remaining ¼ cup bread crumbs. Dredge patties in bread crumbs, turning to coat both sides.
- In same skillet on medium, heat remaining 1 1/2 tsp oil. Add patties and cook for about 8 minutes, turning once, until golden brown. Divide lettuce among serving plates. Top with patties and tzatziki.
- Serving Size 1 white bean burger, 2 lettuce leaves, 3 tbsp tzatziki
- Calories 230
- Carbohydrate Content 30 g
- Cholesterol Content 52 mg
- Fat Content 8 g
- Fiber Content 7 g
- Protein Content 11.5 g
- Saturated Fat Content 3 g
- Sodium Content 260 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g