Vegetarian Beet Burgers

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.


Ingredients for Patty:
  • 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
  • Mayonnaise
  • Butter, for toasting bread
  1. Pressure cook the beets (1-2 whistles)
  2. Cook 1/2 cup rice by boiling in double water. Rice will double in size and should be soft.
  3. 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.
  4. Put rolled oats in a mixer, until they are the fine consistency of bread crumbs.
  5. Chop or grate the onion and garlic.
  6. Add the onion, garlic, chickpeas, and cooked rice into a large bowl.
  7. 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.
  8. Add spices
  9. Form into balls. They should hold together–if they don’t, stick them in the fridge underneath saran wrap for some time.
  10. Fry the patties.
  11. 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.
Serve with mashed potatoes (5 potatoes–microwaved, add: butter, milk, salt, pepper).
Beet burgers are normally made with black beans as well as chickpeas, but I didn’t have any black beans on me that day. The patty was nice and crisp on the outside, had the warm consistency of softened potatoes on the inside, and went really well with the cool avocado and creamy feta cheese. It also looks great–bright red patty contrasted with green avocados and crumbly white feta. I will definitely make these again.

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