I made these burgers last night, and they were amazing!
I feel compelled to add here (in case you can identify) that I don’t even like beets. Actually, no one in our family is a fan of beets, yet everyone loved these burgers.
Beets, of course, are incredibly nutritious, and this is a tremendous way to enjoy this powerful superfood.
It might look like a lot of steps, but it isn’t really. Most of the prep work can be completed in advance. In fact, you really can do all of it ahead, and just bake the burgers right before serving.
While the beets and the onion roasted in the oven, I cooked the brown rice, adding the beet greens to cook right along with the rice in my rice cooker. Rice would work in this recipe without greens, but I didn’t want to waste the greens, because they enhance the nutritional profile even more. Beets, greens, brown rice, and black beans…good, good stuff.
These burgers are outstanding served open-faced on toasted whole grain buns, with plenty of fresh toppings. The color is spectacular, and the flavor is fabulous!
FABULOUS BEET BURGERS
3 small (or 2 medium) roasted beets (see below)
1 large roasted onion (see below)
1 cup brown rice, mixed with steamed greens (see below)
1 can black beans, drained, rinsed
1/4 cup balsamic vinegar
1/3 cup ground flaxseed meal
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon Creole seasoning
Preheat oven to 425 degrees.
In a large food processor, add the beets, onion, and all other ingredients, and process until almost (but not entirely) smooth.
Empty contents into a color-safe bowl, or onto a clean color-safe surface. Divide mixture evenly into 8 to 10 portions. Form each one into a flat burger-shaped patty. Place burgers on a nonstick baking sheet or oven-safe griddle.
Bake for approximately 25 minutes, or until almost firm to the touch. Remove beet burgers from oven, and serve immediately on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, avocado, pickles, mustard, hummus, etc.).
To roast the beets and onion…
Preheat oven to 350 degrees.
Wash and trim beets. Trim and peel the onion. Place the beets and the onion into a covered baking dish, or wrap each one individually in aluminum foil.
Place the covered baking dish or the foil packets in the oven and roast for one hour. Remove from oven and allow to cool, without opening. (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)
Once the beets (and onion) have cooled, carefully remove and discard the thin outer skin on the beets.
Brown rice and steamed greens…
For convenience, cook the greens along with your rice. The amount of greens you use is up to you!
Just wash and chop your choice of fresh greens (beet greens or kale work great). Add uncooked greens to the uncooked rice and allow both to steam together on the stove or in a rice cooker. (This combination is optional. Plain cooked brown rice is fine, too.)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen