Beet & Bean Burger (Northstar Burger)

5 reviews, 4.6 star(s). 83% would make again

Ready in 1h

This is my attempt to mimic the Northstar Burger from Northstar Cafe in Columbus, Ohio. I've tried several variations, never quite capturing the magic of the Northstar, however what I did end up with is a great tasting, highly satisfying beet & bean burger. The smoky charred flavor comes from the cast iron pan, making this the perfect vegetarian burger.


1 cup short grain brown rice; cooked
1 medium onion; diced
2 beets; shredded
3 cloves garlic; minced
2 Tbs cider vinegar
1 14 oz. can black beans; drained & rinsed
juice from 1/2 of a lemon
2-3 Tbs olive oil
2 Tbs fresh parsley; chopped
2 tsp fresh thyme
1 tsp coriander
1/2 - 1 tsp smoked paprika
2 Tbs flour
1 egg; beaten
salt; to taste
fresh ground pepper; to taste
6 slices monterey jack cheese

Original recipe makes 6 Servings



Cook brown rice just beyond al dente (50 minutes). Drain & set aside.

While rice cooks, heat olive oil in a skillet, saute the onion until soft and transparent. Add the shredded beets. Cover & cook until beets are completely tender (~10-15 min). Add garlic & saute until fragrant (1-2 min). Add vinegar and deglaze the pan. Remove heat from pan.

Place beans in a large bowl and partially mash with a fork. Add the rice and beet mixture. Add lemon juice, spices & flour. Mix until dry flour incorporates. Add the beaten egg (be careful that the heat from the beets doesn't cook the egg...either temper the egg or allow the mixture to slightly cool before adding the egg).

Heat olive oil in a cast iron skillet on high heat (cast iron will give the best flavor, but if you don't have one, use a non stick skillet). Using your hands, scoop about 3/4 to 1 cup of the mixture, shape into a 1/2" thick patty and place in skillet. It should immediately begin to sizzle, if not wait until it does before adding more patties to the skillet. Cook for 3-4 minutes then carefully flip. (It should be charred). It may fall apart slightly, just reshape using the spatula. If using cheese, add it now. Cook the other side another 3-4 minutes.

Prepare the buns with lettuce, tomato, pickle, cucumber...whatever you like. Honey mustard would probably go wonderfully.


Cast iron is the secret to the great flavor in this burger. I highly recommend using one. Also, as the burger cooks, make sure it is charred before flipping over. The crust that forms helps hold the burger together.

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Beet & Bean Burger

Calories Per Serving: 315 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Stellar burger.... and I'm a meat-a-saurus. Could easily sub this for a real burger.
gmoench2 1y ago

best with additional seasoning
seyless2 2y ago

I have never prepared beets before but they are in season so I decided to try this recipe. These were a little soft but overall very tasty. I enjoyed them very much, and even the non-vegetarians in my household liked them. I
plavsic07 3y ago

Made this for my vegetarian sister' I'm not a beetlover but this was delicious!
Chocolotto 4y ago

I'm not vegetarian, but I'd chose this burger over a meat burger. So yummy!
IvySue 5y ago

[I posted this recipe]
cathylileas 5y ago

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