I like them made with grass-fed beef, turkey, freekeh, black beans + butternut squash, sweet potato + chickpeas… and endless other ingredients that I haven’t posted yet. I’ve made more varieties of burgers than I can count- but I never even considered using beets as the main ingredient. That is, until I had the most delicious veggie burger ever in Charlottesville last week.
After that first bite of the “Kinda Vegan” burger at Citizen Burger Bar, the wheels started turning. I had to recreate this burger. All I knew is that it contained beets, quinoa and millet- and I would go from there. Well, my friends, yesterday was the day- the day that I cooked the tastiest veggie burger I’ve ever made.
Oh, and heads up vegan and gluten-free friends- this one’s for you!
I started by cooking the millet and quinoa, and then worked on preparing the beets. I had picked up some up at the Farmers Market last weekend and knew they would be perfect. I boiled them for a few minutes so that it would be easier to peel off the skin and ground them up in my mini-chopper (which is an attachment to my immersion blender).
Here’s the aftermath:
After throwing together a bunch of ingredients into my food processor, I started to shape the patties. I was really happy to see how well they binded together- that definitely doesn’t always happen with veggie burgers!
After a little bit of cooking, I had perfect little beet burger patties.
I am such a fan of multiple textures, and the sunflower seeds added a really nice crunch. In fact, the entire outside of the burger was a little crunchy, while the inside had the perfect amount of mushiness.
I dressed them up on a multi-grain bun with a little tomato and lettuce.
Isn’t that color amazing? I think beet is my new favorite color.
Beet burgers (makes 6 burgers)
1/4 c (uncooked) millet
1/4 c (uncooked) quinoa
1/2 of a small red onion (should equal 1/3 c when chopped)
1 clove garlic
2-4 T sunflower seeds (hulled)
4 medium-sized beets (should equal 1 1/2 cups when grated)
1 tsp onion powder
1 tsp cumin
1/4 tsp sea salt
1/4 tsp pepper
1 tsp dried parsley
1 T coconut oil
Pre-heat oven to 350˚. Cook the quinoa and millet (3:1) and set in a small bowl to cool. Roast the red onion in the oven (or sautee in a pan) until it’s soft and translucent. Meanwhile, grate the beets and place into food processor (if you don’t have a food processor, you can mix the ingredients by hand). Add the millet, quinoa, onion, garlic clove and spices into the food processor and process for one minute. Transfer ingredients to a bowl and add the sunflower seeds and mix together well. Shape the mixture into 6 equal-sized patties. Heat a large skillet over medium-high heat and add the coconut oil. Place the patties into the heated oil and cook for 1 minute, then flip over and cook for an additional minute on the other side. Remove the patties from the skillet and place onto a cookie sheet (spray with nonstick cooking spray or use a silicone baking mat) and cook in the oven for 10 additional minutes. Burgers should be crunchy on the outside and slightly soft inside.
These burgers are really good on a bun- or just by themselves! I mixed up a little Veganaise with dijon mustard to serve as a sauce, which was the perfect compliment. Greg had one burger with a bun and one without- and preferred the one without. Sometimes you don’t want to “ruin” a flavorful burger with a big hunk of bread (and you can just eat that bread on its own!)
I have three of these leftover- and that makes me happy. I’m thinking that a beet burger topped with a poached egg sounds good for lunch today…
What’s your favorite type of burger? Do you have a good recipe to share?