Picture this: it’s a warm summer evening, the sun is setting, and the grill is lit. You’ve invited friends over for a little outdoor gathering, and instead of the same old beef burgers, you decide to surprise them with vibrant, homemade beet burgers. Trust me, the first bite is always met with a chorus of “wow” expressions.
These beet burgers not only look stunning, but they are also a feast for the taste buds, filled with earthy flavors and satisfying textures. Plus, who can resist that striking deep red color?
Let’s chat about beet burgers. You might be wondering, how could a burger made from crimson beets possibly satisfy a meat lover? Well, it’s about time you found out! Beet burgers are a delightful meat-free alternative bursting with flavor, nutrition, and a striking appearance that makes them fun to eat.
They’re perfect for backyard barbecues or a quick dinner when you need something hearty yet healthy.
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What is the Beet Burger Recipe?
A beet burger is exactly what it sounds like: a burger that incorporates beets as a primary ingredient. When roasted, beets become sweet and tender, providing a great base for the earthy flavors of beans and spices. Whether you’re vegan, vegetarian, or simply trying to eat more plants, these burgers deliver satisfaction in every bite. Think of them as your new favorite weekend cookout dish – colorful, delicious, and surprisingly easy to whip up!
Ingredients You’ll Need To Make This Dish
To create these delicious beet burgers, you’ll need:
– 1 pound of large red beets (around 3)
– ½ cup uncooked brown rice
– 1 medium yellow onion, finely diced
– 3-4 cloves of garlic, minced
– 2 tablespoons apple cider vinegar
– ¼ cup gluten-free rolled oats (or regular)
– 2 cans (15.5-ounce) of black beans, drained and rinsed
– ¼ cup prunes, chopped finely
– 1 tablespoon extra-virgin olive oil
– 2-3 teaspoons smoked paprika (adjust to taste)
– 2 teaspoons brown mustard
– 1 teaspoon ground cumin
– ½ teaspoon ground coriander
– ½ teaspoon dried thyme
– 1 large egg (optional; omit for vegan burgers)
– Salt and pepper, to taste
– Optional for serving:
– Thin slices of provolone or Monterey Jack cheese
– 6 hamburger buns
New Ingredients:
– ¼ cup chopped walnuts for added crunch and nutrition
– 1 tablespoon Worcestershire sauce (vegan if desired) for an extra kick of flavor
Ingredients From : thekitchn.com
How to Make This Beet Burger Recipe
So, how does one turn these colorful ingredients into something amazing? It’s simpler than you might think! Let’s break it down into easy-to-follow steps.
Step-by-Step Directions
Step 1: Roast the Beets
First things first—let’s get those beets roasted. Start by preheating your oven to 400°F (200°C). Grab your beets and wrap them gently in aluminum foil, creating a little pouch. Roast those beauties for about 50 to 60 minutes, or until a fork can easily pierce them. Once they’re done, let them cool for a few minutes. Peeling them is a breeze when they’re warm; the skins slip off without much fuss.
Step 2: Cook the Rice
As the beets are roasting, pull out a 2-quart pot and fill it with water. Bring it to a boil, then generously season it with salt. Toss in your brown rice and reduce the heat to a simmer. Allow it to cook until it’s just beyond al dente—about 35 to 40 minutes—so it holds together in the burger without being mushy. Drain it once cooked and let it cool.
Step 3: Sauté the Onions
Next, we’re going to make those onions sing! In a skillet, heat a teaspoon of olive oil over medium-high. Add your diced onions with a pinch of salt. Keep an eye on them, stirring every minute or two, until they’re beautifully golden and slightly charred—this should take around 10 to 12 minutes. If any dark bits form on the bottom of the pan, that’s good; we’ll be using those flavors soon!
Step 4: Add the Garlic and Cider Vinegar
Once the onions are looking scrumptious, toss in the minced garlic and cook for about 30 seconds until fragrant. Then pour in the apple cider vinegar, scraping up the tasty browned bits from the skillet. Let it simmer until most of the liquid evaporates, then remove from heat and set aside to cool.
Step 5: Process the Oats
Grab your food processor and pulse up the rolled oats until they look like a fine flour. Transfer it to a bowl and keep it on hand for our next step.
Step 6: Mix the Beans and Prunes
In the food processor, place one can of drained and rinsed black beans, topping them with chopped prunes. Pulse this mixture in short bursts until roughly chopped—don’t overdo it, as you still want some texture. Now, transfer this mixture to a large mixing bowl. Add the second can of whole black beans for extra heartiness.
Step 7: Grate the Beets
Time to deal with those roasted beets! Once cooled, use a spoon or paper towel to remove the skins. Then, grate the beets using the largest holes of your box grater. Place the grated beets in a strainer over the sink and press down to remove excess liquid. This step is crucial; we want the burgers to hold together well.
Step 8: Combine the Ingredients
Add the grated beets, cooled rice, and sautéed onion mixture to the beans. Drizzle the olive oil over the top and sprinkle in brown mustard, smoked paprika, cumin, coriander, thyme, and any additional seasonings to taste. Mix everything thoroughly until well combined. If you’re using an egg for binding, toss that in now too, ensuring every bit is incorporated.
Step 9: Refrigerate the Mixture
Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours or overnight if you can manage it. This downtime helps the flavors meld beautifully!
Step 10: Shape the Burgers
When you’re ready to cook, shape the chilled mixture into patties. Scoop about a cup of the mixture and press it between your hands to form a thick patty. You should yield about six generous patties.
Step 11: Cook the Burgers
Heat a cast iron skillet over high heat and coat the bottom with vegetable oil. Once the oil shimmers, carefully place your patties in, ensuring they’re not overcrowded. Cook the patties for about 2 minutes before flipping them—you should see a lovely crust forming. If any bits crumble off during flipping, just pat them back into shape with your spatula.
Cook an additional 2 minutes, then cover with a lid and lower the heat to medium-low. Let them cook for another 4 minutes until warmed through. If you decide to add cheese, lay a slice on top during the last minute of cooking.
Step 12: Serve ‘Em Up
Serve the beet burgers on soft hamburger buns or lightly toasted bread, along with some fresh greens or your favorite toppings.
Tips & Tricks
– Roasting Beets: If time is short, you can also boil the beets, but roasting brings out better flavor.
– Flavor Variations: Feel free to add herbs like parsley or cilantro into the mix for an extra dimension.
– Make Ahead: These patties can be frozen after shaping and before cooking. Just thaw in the fridge before cooking.
– Adjust Seasoning: Taste as you go, especially with spices; everyone’s palate is different!
– Cheese Choices: If you’re aiming for a stronger flavor, consider feta or goat cheese instead of mild cheeses.
How Do You Store The Leftovers?
Leftover beet burgers can be stored in an airtight container in the fridge for about 3–4 days. If you’ve frozen some, they will last about 2–3 months. To reheat, cook on medium heat in a skillet until warmed through.
What Sides Would Complement?
1. Sweet Potato Fries: Crispy fries will add a sweet crunch that pairs perfectly with the earthiness of the beet burger.
2. Quinoa Salad: A light salad with lemon dressing and fresh veggies offers a refreshing contrast.
3. Coleslaw: A tangy slaw adds a nice crunch and balances the richness of the burger.
4. Grilled Vegetable Platter: Seasonal veggies grilled to perfection make a delightful and colorful side.
5. Corn on the Cob: A classic summer side that brings a burst of sweetness, balancing the flavors.
What Other Substitutes Can I Use in Beet Burger Recipe?
1. Chickpeas: Substitute black beans or kidney beans for a different flavor profile.
2. Egg: Use flaxseed meal mixed with water for a vegan binding option.
3. Brown Rice: Quinoa can be used if you’re looking for a gluten-free alternative with a different texture.
4. Oats: Ground almonds or almond flour could be used to create a gluten-free binding option.
5. Smoked Paprika: Regular paprika can be used, but you’ll lose the smoky flavor.
Conclusion
So there you have it! A beet burger recipe that’s not just pretty but also incredibly satisfying and nutritious. Whether you’re looking for something new for grilling season or just a delicious weeknight meal, these beet burgers should hit the spot. With the beautiful color and rich flavors, I can assure you, they’ll win over even the most devoted meat eaters.
Fire up that grill or skillet, gather your loved ones, and enjoy a lovely evening with these delightful veggie delights!
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Beet Burger Recipe – Great Meal Recipes
Description
Let’s chat about beet burgers. You might be wondering, how could a burger made from crimson beets possibly satisfy a meat lover? Well, it's about time you found out! Beet burgers are a delightful meat-free alternative bursting with flavor, nutrition, and a striking appearance that makes them fun to eat.
Ingredient
- Optional for serving:
New Ingredients:
Instructions
Step 1: Roast the Beets
-
First things first—let’s get those beets roasted. Start by preheating your oven to 400°F (200°C). Grab your beets and wrap them gently in aluminum foil, creating a little pouch. Roast those beauties for about 50 to 60 minutes, or until a fork can easily pierce them. Once they’re done, let them cool for a few minutes. Peeling them is a breeze when they’re warm; the skins slip off without much fuss.
Step 2: Cook the Rice
-
As the beets are roasting, pull out a 2-quart pot and fill it with water. Bring it to a boil, then generously season it with salt. Toss in your brown rice and reduce the heat to a simmer. Allow it to cook until it’s just beyond al dente—about 35 to 40 minutes—so it holds together in the burger without being mushy. Drain it once cooked and let it cool.
Step 3: Sauté the Onions
-
Next, we’re going to make those onions sing! In a skillet, heat a teaspoon of olive oil over medium-high. Add your diced onions with a pinch of salt. Keep an eye on them, stirring every minute or two, until they’re beautifully golden and slightly charred—this should take around 10 to 12 minutes. If any dark bits form on the bottom of the pan, that’s good; we’ll be using those flavors soon!
Step 4: Add the Garlic and Cider Vinegar
-
Once the onions are looking scrumptious, toss in the minced garlic and cook for about 30 seconds until fragrant. Then pour in the apple cider vinegar, scraping up the tasty browned bits from the skillet. Let it simmer until most of the liquid evaporates, then remove from heat and set aside to cool.
Step 5: Process the Oats
-
Grab your food processor and pulse up the rolled oats until they look like a fine flour. Transfer it to a bowl and keep it on hand for our next step.
Step 6: Mix the Beans and Prunes
-
In the food processor, place one can of drained and rinsed black beans, topping them with chopped prunes. Pulse this mixture in short bursts until roughly chopped—don’t overdo it, as you still want some texture. Now, transfer this mixture to a large mixing bowl. Add the second can of whole black beans for extra heartiness.
Step 7: Grate the Beets
-
Time to deal with those roasted beets! Once cooled, use a spoon or paper towel to remove the skins. Then, grate the beets using the largest holes of your box grater. Place the grated beets in a strainer over the sink and press down to remove excess liquid. This step is crucial; we want the burgers to hold together well.
Step 8: Combine the Ingredients
-
Add the grated beets, cooled rice, and sautéed onion mixture to the beans. Drizzle the olive oil over the top and sprinkle in brown mustard, smoked paprika, cumin, coriander, thyme, and any additional seasonings to taste. Mix everything thoroughly until well combined. If you’re using an egg for binding, toss that in now too, ensuring every bit is incorporated.
Step 9: Refrigerate the Mixture
-
Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours or overnight if you can manage it. This downtime helps the flavors meld beautifully!
Step 10: Shape the Burgers
-
When you're ready to cook, shape the chilled mixture into patties. Scoop about a cup of the mixture and press it between your hands to form a thick patty. You should yield about six generous patties.
Step 11: Cook the Burgers
-
Heat a cast iron skillet over high heat and coat the bottom with vegetable oil. Once the oil shimmers, carefully place your patties in, ensuring they’re not overcrowded. Cook the patties for about 2 minutes before flipping them—you should see a lovely crust forming. If any bits crumble off during flipping, just pat them back into shape with your spatula.
-
Cook an additional 2 minutes, then cover with a lid and lower the heat to medium-low. Let them cook for another 4 minutes until warmed through. If you decide to add cheese, lay a slice on top during the last minute of cooking.
Step 12: Serve 'Em Up
-
Serve the beet burgers on soft hamburger buns or lightly toasted bread, along with some fresh greens or your favorite toppings.
Note
- Roasting Beets: If time is short, you can also boil the beets, but roasting brings out better flavor.
- Flavor Variations: Feel free to add herbs like parsley or cilantro into the mix for an extra dimension.
- Make Ahead: These patties can be frozen after shaping and before cooking. Just thaw in the fridge before cooking.
- Adjust Seasoning: Taste as you go, especially with spices; everyone’s palate is different!
- Cheese Choices: If you're aiming for a stronger flavor, consider feta or goat cheese instead of mild cheeses.
