Attempt 1 (February, 2014) — Success!!
I wish I had taken a photo, because it was the most aesthetically appealing thing I’ve ever cooked. I froze the extra patties, so we might be able to capture the burger next time we eat, before they get gobbled down by ravenous beasts. To create this, I looked up several recipes online, and then just used the combination of ingredients I happened to have, and what I thought would taste the best.
- 3 Beets
- 3/4 cup cooked rice
- 1/4 cup rolled oats
- 1 Can Chickpeas
- 1.5 Red Onion (should have used only 1)
- 4 Garlic Cloves
- 1 tsp Dried Basil
- 3-4 tsp Cumin Powder
- 1-2 tsp Coriander Powder
- 0.5 tsp Black Pepper
- 1-1.5 tsp Salt
- 1 tsp Red Wine Vinegar
- Oil or butter, for frying.
Ingredients for Burger:
- Portuguese Bread (Fluffy and thick slices)
- Feta Cheese
- Avocado Slices
- Butter, for toasting bread
- Pressure cook the beets (1-2 whistles)
- Cook 1/2 cup rice by boiling in double water. Rice will double in size and should be soft.
- Drain the chickpeas, and lay them out on a paper towel. Run another paper towel over them to dry, and then transfer them to a new paper towel–just for good measure.
- Put rolled oats in a mixer, until they are the fine consistency of bread crumbs.
- Chop or grate the onion and garlic.
- Add the onion, garlic, chickpeas, and cooked rice into a large bowl.
- When beets are cooked (they are cooked when you can cut them through with a butter knife easily), peel and shred them. I squeezed the water out of them by hand, but it would be easier probably if you have a strainer.
- Add spices
- Form into balls. They should hold together–if they don’t, stick them in the fridge underneath saran wrap for some time.
- Fry the patties.
- Add some butter to a pan and toast the bread. Once toasted, put a thin layer of mayonnaise on each toasted side, add patty, avocado slices, and feta cheese.