For the second way to use beets, I am making a burger reminiscent of that at 5 Napkin Burger here in NYC. Although they have not revealed the recipe, it is definitely a beet based burger. The conclusion I made after cooking a batch was that the are a LOT of work so prepare to use every pot and pan in the kitchen and spend quite a bit of time assembling the patties before enjoying.
Burger based off the recipe from http://www.eatliverun.com
- 3 beets (peeled and chopped)
- 1T apple cider vinegar
- 2 cloves of garlic
- mushrooms (I used 1 lb mixed varieties)
- 1/2 onion minced
- 1/3c raw walnuts
- dried thyme and rosemary
- 1/2C green lentils, uncooked
- 1/2C bulgur, uncooked
Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.
While the beets are roasting, combine the lentils with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
Also on the stove, bring 1/2 cup water to a boil. Add the bulgur then turn off the heat and cover for 10 minutes. The bulgur should absorb all of the liquid and be tender when done.
Heat one tsp oil in a large skillet over medium high heat. Add minced onion, mushrooms and thyme and cook for about 6 minutes. Both onions and mushrooms should be softened.
When you have all of your ingredients prepped and ready, start making your burgers! Place raw walnuts in a food processor and process until they become a flour. Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined. Add cooked lentils and continue processing until everything has combined but still on the “chunky” side. Remove mixture from either food processor or blender and place in a large bowl.
Heat up the remaining tablespoon of oil over high heat. Divide mixture into six veggie burger patties and carefully cook each side for about 5 minutes, until golden and crispy.