Beet Burgers (vegan)

 Beet Burgers

Had this recipe saved from an old issue of SELF magazine. They were developed by Chloe Coscarelli (vegan chef of Cupcake Wars fame). Overall, we like the texture and chew of the burgers, but they could be “spiced up” with fresh herbs (mint, cilantro, etc) or chilis. I usually double the recipe. 

Beet Burgers 

Serves 4

1.5 tsp olive oil

1/2 onion finely chopped

1 clove garlic, finely chopped

1/2 cup of cooked brown rice

1/2 can (15 oz) of lentils, rinsed and drained

1/2 cup walnuts, toasted and finely chopped

1/2 cup grated roasted beets

1/4 cup all purpose flour 

1/2 tsp dried basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1.5 TBSP canola oil

1. Sauté - In a large nonstick skillet over medium-high heat, warm olive oil. Sauté onion until soft and lightly browned, about 5 minutes. Add garlic; sauté a minute or two more. Transfer to a bowl. Add rice, lentils, walnuts, beets, flour, basil, salt, and pepper, stirring until mixture comes together. Adjust seasoning and add flour as needed. 

2. Cook - Form into 4 patties. In a large nonstick skilled over medium-high heat, cook patties in canola oil 3-4 minutes per side, adding oil as needed. 

My thoughts:

1. I used precooked TJs lentils which doesn’t come in a can. I used about 9 oz for a doubled recipe, my logic being that if the recipe as written calls for half of 15 oz, (7.5oz) but then rinsed and drained probably means closer to 4.5 oz... yeah my logic wasn’t great, but it worked out. 

2. Heated the lentils and brown rice through before mixing in. The beets were warmed as I had just roasted them. Chopped the walnuts quite finely with the nut chopper. Used closer to 4 cloves of garlic. Also used whole wheat pastry flour instead of APP. 

3. Added cilantro, could’ve added more herbs or something for flavor.