Recipe: Beet Burgers
By request, here is a recipe from our All American Vegan cooking class. These beet burgers are perfect for summer BBQs since they will hold up well on the grill. Think you don’t like beets? I bet these burgers will change that! Top with avocado for enhanced yumminess!
(from postpunkkitchen; theppk.com)
1 1/4 cups cooked, cooled brown rice
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 tsp salt
Fresh black pepper
1 tsp thyme
1 tsp dry mustard
3 Tbs very finely chopped onion
2 cloves garlic, minced
2 Tbs smooth almond butter
1/2 cup very fine breadcrumbs
Olive oil for the pan
1. Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat
2. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two. Place the mixture in the fridge for a half hour to chill.
3. Preheat a cast iron pan over medium-high. Form the patties. Each patty will be a heaping 1/2 cup of mixture. Shape them into burgers with your hands.
4. Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Burgers should be charred at the edges and heated through. Serve immediately.