These beet burgers are a total comfort food thing. Cold, snowy days are perfect for making fun things in the kitchen. Which is pretty much what I did yesterday.
First I made banana & pb fudge…
then cheesy amazing kale chips…
(recipe coming tomorrow!)
and for the finale, BEET BURGERS!
Sure, the similarity in looks to ground beef is almost terrifying at first, but they are just so good that I can look past it. Waaaay past it.
I sometimes make these solely because I have some leftover rice or lentils. It’s a good way to take care of leftovers.
1 1/4 c cooked short grain brown rice, cooled
1 cup cooked lentils, cooled
1 cup cooked beets, peeled and grated
1/2 t garlic powder
1/2 t salt
1/4 t cumin
1/2 c bread crumbs
2 T smooth almond butter
1 t chopped fresh thyme
Fresh black pepper
Add rice and lentils to your food processor. Pulse a few times to incorporate.
Add beets, garlic powder and salt. Pulse until combined well, 15-20 times.
Put mixture into a bowl.
Add remaining ingredients.
Mix well with your hands for a few minutes.
Refrigerate for at least an hour and a half, or up to three days. I sometimes make this mixture a day ahead of time when I know I’m going to be too busy to cook.
Heat a non-stick or cast iron pan over medium heat.
Form your ground beets into burger sized patties.
Add 1 or 2 t of oil to the pan. I only cook two burgers at a time in a small pan. If you’re cooking more, use more oil!
Cook your burger for 6-7 minutes and flip carefully.
Cook for another 5 minutes until crisp on the outside.
Season with salt & pepper before serving.
Serve with your choice of burger toppings. I used tomatoes, vegenaise and sprouts. Kept it simple.
Oh, and a pickle. Can’t have a burger without a pickle.
So you could add in lots of other stuff here, if you were doing one of those clean-out-your-fridge meals.
• use quinoa instead of rice
• potato or chickpeas instead of beets
• peas, carrots or corn as add-ins
• steamed spinach instead of lentils, just make sure you squeeze the excess water out of it