11/3 c
Before I had this beet burger at Birdsall House in Peekskill, New York, I was an avid beet-hater. I owe my newfound love of this vibrant root vegetable to this burger; it will make you rethink the under-appreciated magenta vegetable. Full disclosure: I didn’t measure all these ingredients exactly so adjust to your tastes. The burgers fell apart a little after they were cooked so I still have some tweaking to do but the taste was delicious. I got inspiration for this recipe from here.
Ingredients
4 cups shredded peeled, raw beets (about 2 bunches of beets)
1 cup cooked quinoa
1 can black beans, rinsed
½ cup raw walnuts, crushed or ground into loose meal
1 egg
1 large onion, diced and sauteed in 1 tbsp or oil, butter, or ghee
1 tbsp chopped garlic (I’m a garlicaholic)
1 tsp Ancho chile powder
1 tsp Smoked paprika
1 tsp chile powder
1 tsp salt
¼ tsp cayenne pepper
About 3-4 Tbsp of any fresh herbs you have (I used parsley and dill)
pepper to taste (I used sichaun)
Optional Toppings
Goat cheese
Honey dijon cream sauce (1/3 cup mayo, 4.5 Tbsp dijon mustard, 1 Tbsp honey all mixed together)
Sauteed apples
What to do
- Preheat oven to 375*.
- Start cooking the quinoa first (according to directions on package) since it will take the longest.
- Heat a large skillet over medium-low heat and add your oil, butter, or ghee. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper. Saute for about 5-10 minutes until soft. Add garlic to this skillet for a minute and remove from heat.
- While onions are cooking, peel beets with a vegetable peeler and grate them.
- Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want. Transfer the mixture to a mixing bowl and add the quinoa, eggs, beets, spices and stir.
- Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark.