Lately I have been craving something that is quick, healthy, and has a natural taste. I decided that beet burgers would do the trick. Since my oven is under repair, I needed something that would work on a hot plate or on the range. These delicious beet burgers were quite easy to make and tasted wonderful!
These beet burgers make an excellent replacement to store bought veggie burgers and are great for a vegan wanting the feel of a burger. They are amazing on a whole wheat bun or bagel with Coconut Milk Cheddar Cheese. You can also put these in a taco salad or make a "meatloaf" out of them. Top with your favorite vegetables. I recommend adding an avocado and some sauteed mushrooms.
Beet Burgers
Ingredients:
1 1/4 cups cooked brown rice (3/4 cup uncooked)
1 cup cooked lentils (cooled and drained)
1 cup shredded beets
1/2 teaspoon salt
1 teaspoon thyme (Italian seasoning works fine as well)
1/2 teaspoon ground fennel
1 teaspoon dry mustard
3 tablespoons very finely chopped onion*
2 cloves garlic, minced
2 tablespoons smooth almond butter*
1/2 cup very fine breadcrumbs*
fresh black pepper as desired
Olive oil for the pan
Process:
1. Peel the beets and shred them with either a food processor or blender. Set aside.
2. Pulse brown rice, lentils, and the already shredded beets about 15-20 times. You will see that the mixture is starting to come together, looking somewhat like ground meat.
3. Transfer the mix to a mixing bowl and add the remaining ingredients (not the oil). Mix very well (using your hands works the best).
4. Put the mixture in the refrigerator for about 1/2 hour to chill.
5. Preheat a pan with the oil to a medium-high heat.
6. Form the patties as desired. You can use a cookie cutter, ice cream scoop, or just your hands.
7. Cook the patties for about 10-12 minutes, flipping as needed. Add cooking oil or spray as needed.
(*) Substitutions:
a. Onion powder works fine.
b. You can replace with peanut butter or any other nut butter. Tahini also works for a replacement.
c. Panko breadcrumbs work well. You could also use pretzel crumbs.
These beet burgers make an excellent replacement to store bought veggie burgers and are great for a vegan wanting the feel of a burger. They are amazing on a whole wheat bun or bagel with Coconut Milk Cheddar Cheese. You can also put these in a taco salad or make a "meatloaf" out of them. Top with your favorite vegetables. I recommend adding an avocado and some sauteed mushrooms.
Beet Burgers
Ingredients:
1 1/4 cups cooked brown rice (3/4 cup uncooked)
1 cup cooked lentils (cooled and drained)
1 cup shredded beets
1/2 teaspoon salt
1 teaspoon thyme (Italian seasoning works fine as well)
1/2 teaspoon ground fennel
1 teaspoon dry mustard
3 tablespoons very finely chopped onion*
2 cloves garlic, minced
2 tablespoons smooth almond butter*
1/2 cup very fine breadcrumbs*
fresh black pepper as desired
Olive oil for the pan
Process:
1. Peel the beets and shred them with either a food processor or blender. Set aside.
2. Pulse brown rice, lentils, and the already shredded beets about 15-20 times. You will see that the mixture is starting to come together, looking somewhat like ground meat.
3. Transfer the mix to a mixing bowl and add the remaining ingredients (not the oil). Mix very well (using your hands works the best).
4. Put the mixture in the refrigerator for about 1/2 hour to chill.
5. Preheat a pan with the oil to a medium-high heat.
6. Form the patties as desired. You can use a cookie cutter, ice cream scoop, or just your hands.
7. Cook the patties for about 10-12 minutes, flipping as needed. Add cooking oil or spray as needed.
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| This is how the mix should look. |
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| Frying the beet burgers. |
(*) Substitutions:
a. Onion powder works fine.
b. You can replace with peanut butter or any other nut butter. Tahini also works for a replacement.
c. Panko breadcrumbs work well. You could also use pretzel crumbs.
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