I’ve been noticing the new trend of beet burgers everywhere, so I decided to see what all the hype was about. Perhaps it’s because they are full of good healthy veggies, grains, legumes, and herbs, perhaps it’s because they are gluten free (if you use gluten free bread crumbs), dairy free, egg free, oil free, and just about everything else you would want free, or maybe it’s because they oddly resemble real ground beef. Whatever the reason, I gave them a try and they are delicious! Full of flavour, colour, nice and crispy on the outside and soft in the middle. I tried a few variations, and I found the key was to use pickled beets! Not only does it save you all the prep of cleaning and cooking the beets first, but I love the tang it provides to the overall flavour.
(Makes 3 large or 4 medium burgers. Double, triple or quadruple for a feast).
5-7 pickled beets
1/2 cup-ish of cooked lentils (I used canned)
1/2 cup-ish bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup -3/4 cup brown or white rice cooked
1/4 of a large onion or 1/2 a small
2 cloves garlic
2 big spoonfuls peanut butter
2 big spoonfuls nutritional yeast
1 spoon of white miso paste
big pinch of thyme
big pinch of sage
big pinch of chili powder
big pinch of mustard powder
couple grinds of pepper
Pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.
Chill the mixture for 10-20 minutes in the fridge to let it set. Or if you are super patient (unlike me) a couple of hours, so they will be easier to form. Then form your patties. Isn’t it creepy how much it looks like ground beef! Fear not! Trade an “f” for a “t” and live happily knowing it is ground beets.
Lightly spray a pan or grill or grill pan with oil, unless you are oil free, then you probably have a super awesome new nonstick pan (not like my tortured pans) and you won’t need to use oil. The key here is to cook slowly over medium heat. Probably 10-12 minutes each side. You want to form a nice crispy outer layer. Dress your burgers with your favourite toppings and enjoy!