Cece’s is thrilled to partner with Chef Amanda Cohen, owner of NYC’s Dirt Candy restaurant on a set of simple but twisted recipes highlighting spiralized and riced veggies. Amanda’s philosophy is to celebrate vegetables by finding unique (but uncomplicated) ways to feature them in the center of the plate.

Click here to view all recipes developed by Chef Amanda Cohen for Cece’s!

Chef Cohen’s Spiralized Beet Burgers are a playful twist on the “ramen burger” craze from a few years, utilizing Cece’s organized spiralized red beets as the bun and a smoky yellow beet round as the patty. These fun mini “burgers” will make for a creative finger food at your next dinner party, sure to impress even the dedicated carnivores in the mix!

Note- the beet “patties” in Chef Cohen’s version have an amazing smoky flavor thanks to creating a stovetop smoker with hickory chips. If this is a bit ambitious, you can simply roast them in the oven until soft – but the extra effort is definitely worth it!


The “Bun”
2 packages of Cece’s Veggie Co. Organic Noodled Beets
2 whole eggs
2 Tbsp glutinous rice flour
2 Tbsp corn starch
2 Tbsp canola oil
salt to taste

The “Patty”
2 large golden beets, peeled and cut into 1″ thick rounds
2 Tbsp ginger, minced
2 Tbsp garlic, minced
canola oil (enough to cover)
hickory chips for smoking

Sweet Pickles (topping)
1 cup rice vinegar
3/4 cup sugar
1 Tbsp ginger, grated
1 tsp salt
pinch of Korean chili powder
1 shallot, thinly sliced
1 cucumber

Miso Aioli (topping)
1 cup mayo or Veganaise
3 Tbsp red miso
6 red thai chilis, finely minced
1 Tbsp Buttermilk

How To:

The “Bun”

  1. Mix spiralized noodles, egg, glutinous rice flour, corn starch, and salt in a bowl until thoroughly combined. You should be able to make a cake that holds together out of the mixture.
  2. Divide the mixture into eight equal-sized balls. Form “buns” by pressing down into a ring mold.
  3. Heat canola oil in a shallow sauté pan and add “buns”. Pan fry at a high temp until a crust has formed. Flip “buns” and repeat to form an even crust on both sides.

The “Patty”

  1. Preheat oven to 275° F.
  2. Cut golden beet rounds with a ring mold to match the “bun size.
  3. Place golden beets in a deep, oven-safe pot with ginger and garlic, and cover with canola oil. Put the pot in the oven and cook at a low temperature until beets are soft.
  4. Make a smoker by placing hickory chips in the bottom of a deep half hotel pan with a shallow perforated hotel pan over top of the chips. Place beet patties on perforated hotel pan and cover the whole thing with aluminum foil.
  5. Put smoker on high heat until smoke is billowing out. Shut off the heat and let sit for 5 minutes. Flip patties and repeat to evenly smoke on both sides.
  6. Pre-heat grill or stovetop griddle.
  7. Coat smoked beet patties in oil and season with salt. Lay patties on the hot grill, cooking until they have developed a char. Flip and repeat.

Sweet Pickles (topping)

  1. Using a mandolin, thinly and evenly slice cucumbers.
  2. Combine all brine ingredients in a saucepan and bring to a boil, then and pour over cucumbers. Refrigerate to chill.

Miso Aioli (topping)

  1. Whisk all ingredients in a bowl to thoroughly combine.

To Assemble and Serve:

  1. Place beet patty on beet “bun”, top with miso aioli, pickles, and thinly sliced shallots. Use a toothpick to hold the burger together and serve!

About Chef Amanda Cohen and Dirt Candy

Chef Cohen is a James Beard-nominated chef and cookbook author who was the 1st vegetarian-focused chef to compete on Iron Chef America.

Dirt Candy is an award-winning restaurant and a leader of the veggie-forward movement nationwide. Dirt Candy is Michelin Guide-recommended and was crowned “The Absolute Best Restaurant on the Lower East Side” by New York Magazine in 2018.