Golden Raisin and Purple Beet Sliders


  • 3 Tbsp. grape seed oil
  • 1 yellow onion, roughly chopped
  • 1 cup walnuts
  • 1/2 cup Sun-Maid Golden Raisins
  • 1 cup beets, grated
  • 3 cloves garlic, smashed
  • 2 tsp. sweet smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup cooked green lentils
  • 1 egg
  • 2 cups cooked short-grain brown rice


  • 8 oz. feta cheese
  • 1/2 cup whole milk Greek yogurt
  • Squeeze of lemon juice
  • 1/2 cup chopped cilantro
  • Few grinds of fresh ground pepper


    Combine the feta spread ingredients in a mixing bowl. Set aside.
    Heat oil over med. heat in a large sauté pan.
    Add the onions and cook for about 10 mins. until golden.
    Add walnuts, raisins, beets, garlic, and paprika and cook for 10 mins. stirring often. Let it cool.
    Transfer to a food processor and pulse until chunky.
    Put the mix in a large bowl and stir in salt, pepper, and half the lentils.
    Pulse the other half of the lentils, egg, and rice together to make a coarse purée.
    Combine the rice and beet mixtures.
    Use lightly oiled hands to form 8-10 small patties 1’’ thick.
    Heat a heavy-bottomed skillet over med-high heat and add oil to coat it.
    Place the burgers in the skillet. Cook for 5 mins.
    Gently flip burgers, lower heat, cover, and cook for 10 mins. until brown.
    Serve warm with feta spread and sliced cucumber, microgreens, or tomato.


    Texture and moisture level of mix should be similar to meat for a regular burger. If it’s too wet, flax meal, panko, or a bit of coconut flour will dry it.
    Mix should have chunks of ingredients. Pulse lightly to preserve the texture of the walnuts and lentils.

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