Berkeley Veggie Burger

I made these for lunch, ate without the bun. I added Greek yogurt to the blue cheese instead of half of the mayo so I could use more on my burger. It added a delicious tang. Paired with a salad with walnuts and dried cranberries which was a nice sweet addition to a savory burger.

I thought I'd love this recipe but no one in my family enjoyed these. They took a lot of work like most veggie burgers. The flavor was not good. Maybe they'd taste ok without the horseradish. I'll stick with lentil or black bean burgers.

I'm like the prior reviewer. I was hesitant that the beets would make this overly sweet. It wasn't, it was fantastic! I didn't use horseradish (CANT STAND THE STUFF) but I used 1/2 yellow mustard, 1/2 spicy mustard that has a little horseradish. Toasting the bread is really important! Really helps give it the right texture and consistency. I don't own a biscuit cutter so I lightly packed them, mistake next time I will be a little more patient and really pack them down. Great recipe!

Confession: I thought these were going to be bad. Don't ask why I made something that I "thought would be bad." To my surprise, they turned out great! Great flavor -- especially for a horseradish and mustard lover like myself -- and the texture was perfect. Plus no tedious beet cooking to deal with. I would (and will) certainly make these again.