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 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 VEGGIE BURGERS
This recipe comes from www.dietdessertndogs.com I haven't tried it I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is-dare I say it-meaty enough to really satisfy.
Provided by valgal123
Categories Lactose Free
Time 1h10m
Yield 8-10 burgers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
- In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
- In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
- Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
- * I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
Nutrition Facts : Calories 242.6, Fat 20.2, SaturatedFat 4.2, Sodium 164.8, Carbohydrate 12.9, Fiber 4.8, Sugar 2.8, Protein 6.5
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