It is kind of an interesting experience because the raw burger patties are so bright red, that they actually look like beef burgers. It is sort of fitting that I made a veggie burger because I just watched Food Inc. for the first time last night, and am feeling so much more inspired to cook healthy foods with lots of color, vegetables and love.
|Beets after being peeled and washed|
While I was making the burgers tonight, I was also doing several loads of laundy, so I was coming and going from the kitchen a lot. And everytime I came back to the kitchen, it smelled incredibly good...a mix of aromatic spices, with onions and beets mixed in with that.
The original recipe is from a cafe in Columbus and I hear they are just divine. I altered the original recipe a little bit. It called for fresh parsley, but I only had dried, so I cut the amount in half. So if you want to add fresh parley, add 2 tablespoons. I also added a lot more flour than the original recipe, because I was worried that they may not stick together. Now in hindsight, I think maybe one egg white might help keep it all together a little better. But overall, it was a great recipe!
Beet Veggie Burgers
Recipe from Erin and Northstar Cafe in Columbus on thekitchn.com
Yields about 2 dozen small patties
1/2 cup Brown rice, dry
2 tablespoons olive oil, divided
1 Onion, diced into small cubes
3 Small red beets, diced into small cubes
4 cloves Garlic, minced
2 Tablespoons apple cider vinegar
1 can Black beans, drained and rinsed
Juice from 1/2 lemon
1 tablespoon Parsley, dried
1 teaspoon Coriander, ground
1/2 teaspoon Thyme, dried
5Tablespoons whole wheat flour
Salt and pepper to taste
Bring a full pot of water to a boil. Add the rice, and reduce the heat to a simmer. Cook the rice longer that standard cooking, so that it becomes full and starchy, which will be about 40 minutes. Drain the rice and set it aside.
While rice is cooking, prepare the beet mixture. Heat a tablespoon of olive oil in a separate pan, over medium heat. Add the onion, and cook until they are translucent and softened. Stir in the beets. Cover and cook until the beets are completely tender (about 10-15 minutes), stirring every few minutes. Add the garlic and cook until it is fragrant, about 30 seconds.
Empty the black beans into a large bowl and use a fork to mash, until about 3/4 of the beans are mashed. Add the cooked rice. Pour the beet mixture on top of this. Swish the vinegar in the pan the beets were in, and pour this into the bowl with beans, rice and beets. Add the lemon juice, the remaining 1 tablespoon olive oil, and all the spices. Stir well to fully integrate all the flavors. Add salt and pepper to taste. Adjust the flavorings to your taste. Add the flour and stir until it if fully dissolved and integrated.
Scoop about 2-3 tablespoons burger mixture into your hands and shape it into a patty between your palms. Portion out the rest of the mixture onto a few large plates. (You make them bigger if you want.) Heat a large skillet on medium and add olive oil. Set a few patties in the pan, and cook for about 5 minutes. Flip over and cook for 5 minutes on this side. A nice crust should form on each side. If you need to cook longer, do so. If you are adding cheese, add to patties once they are flipped over and almost done.
Cook all the mixture. Serve immediately on toast or in a tortilla with mustard, cilantro and cheese. You could add some slice cucumbers for added crunch. You can also save the cooked patties in the freezer, by putting them in a plastic container, with the burger divided by parchment paper. Enjoy!