BEET BURGERS
This sophisticated beet burger recipe tastes better than most restaurant veggie burgers. Maybe that's because its creator taught at the New England Culinary Institute before joining a school nutrition program. Recipe adapted from Dave Horner, food service chief of Mount Mansfield Unified Union School District in Vermont.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Burger Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.
- Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.
- Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.
Nutrition Facts : Calories 205 calories, Carbohydrate 16.1 g, Cholesterol 36.7 mg, Fat 13.2 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 429.9 mg, Sugar 2.7 g
BEET BURGER WITH CITRUS-CAPER AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.
- Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.
- Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.
- Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.
- Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.
BEET BURGER RECIPE
Steps:
- Gather the ingredients.
- Heat oven to 400 F. Add 3/4 cup of water to a pot and bring to a boil. Stir in rice, cover, reduce heat to low and cook for 15 minutes or until rice is tender and water has been absorbed. Set aside to cool.
- Add quartered shallot and quartered beet to a food processor. Pulse a few times until mixture resembles rice. Add black beans and cooled cooked rice. Continue pulsing until mixture is mostly pureed, but still slightly chunky. Scrape batter into a large bowl.
- Stir in egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined.
- Form into 4 equal sized patties or 8 smaller slider patties.
- Put burgers on a parchment-lined baking sheet and bake for 15 minutes.
- Flip and continue baking for an additional 15 minutes. Alternatively, you can also pan fry these in a skillet or cast iron pan.
- Sandwich cooked patties in seeded rolls. Top with arugula and drizzle with a tahini or tzatziki sauce.
Nutrition Facts : Calories 289 kcal, Carbohydrate 46 g, Cholesterol 47 mg, Fiber 8 g, Protein 12 g, SaturatedFat 1 g, Sodium 693 mg, Sugar 5 g, Fat 7 g, ServingSize 4 Servings, UnsaturatedFat 0 g
BEET BURGERS
Taste much better than it sounds - just make sure you use a napkin, because beets stain! Recipe adapted from foodtv.com. You can add cheddar cheese if you like. Prep time includes chilling.
Provided by piccola
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix ingredients thoroughly in a large bowl.
- Chill mix for at least 30 minutes.
- Form into patties 1/2 inch thick.
- Bake on cookie sheet covered with cooking spray for 30 minutes (you shouldn't need to turn them).
Nutrition Facts : Calories 207.7, Fat 11, SaturatedFat 1.3, Sodium 332.5, Carbohydrate 21.6, Fiber 5, Sugar 5.6, Protein 8.2
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- Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
- Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture!
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- Allow to cool, and add to a food processor along with the sunflower seeds or walnuts, beans, egg, oat flour (just pulse rolled oats until a flour-like consistency is reached), and salt & spices
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