I have to share this with you. In the recent months, I’ve been obsessing over beet burgers, thanks to Ground Control 😉 They make an awesome beet burger! And I have, for the absolute longest, been testing out ingredients, trying to put together a really, really great recipe… One that has the best of everything — healthy, tasty, hearty and more. This recipe has it all. Add a little red onion on top and you’re good to go! AND/OR, some melted Chao (yumm…), cilantro or avocado (to die for!). Hope that you enjoy!
- 3 large red beets (about 1 pound)
- 1/2 cup brown rice (not cooked)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1/4 cup old-fashioned rolled oats
- 1 cup brown rice crips cereal (rice crispy-like cereal)
- 2 cans black beans
- 1/4 cup dates, chopped into small pieces.
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons brown mustard
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 flax egg
- Salt and pepper
- Cook’n the beets – Heat the oven to 400°F. Wrap the beets in foil and roast for about 50 to 60 minutes (until fork tender). Set aside to cool.
- Cook’n the rice – Bring a 2-quart pot of water to a boil. Salt the water and add rice. Reduce heat to a simmer and cook until it’s a bit beyond al dente. About 35 to 40 minutes.
- Sauté’n the onions – Heat olive oil in a skillet over medium-high heat. Add the onions and a bit of salt. Cook until golden brown and charred around the edges, about 10 to 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in cider vinegar. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
- Process’n the oats – oats in food processor until reduced to a fine flour. Transfer to a small bowl and set aside.
veggieluvDrain and rinse one of the cans of beans -and transfer the beans to the food processor. Scatter the dates on top. Pulse in bursts until the beans are roughly chopped. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add the whole beans to the mixing bowl.
- Grate’n the roasted beets – Scrape the skins off the cooled roasted beets with the edge of a spoon. Grate the peeled beets on the largest holes of a grater. Transfer the beet gratings to a strainer set over sink. Press and squeeze the gratings to remove as much liquid as possible from the beets (or save juice for other fun recipe). Combine’n the veggie burger mix – Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper to taste. Finally, add the oatmeal flour, cereal and flax egg and mix until you no longer see any dry oatmeal or flax egg.
- Refrigerate’n the burger mix for 2 hours, or up to 3 days – Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate. Best case burger scenario, let it sit in the frig overnight.
- Shape’n the burgers – When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with about 6 large patties.
- Cook’n the burgers – Heat a skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan.
Cook the patties for 2 minutes on each side. Should see a nice crust. Then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.