I know it looks like a slab of raw beef, but it isn't. And while we're on the topic, I'd like to issue a reminder that veggie burgers are generally NOT TRYING TO TASTE LIKE MEAT! Sure, the All American Flame Grilled Boca Burgers are, but the rest of the veggie burger world aims to celebrate the tastes of... wait for it, VEGGIES. So no, these burgers do not taste like ground beef, as much as the photos suggest otherwise. They taste like delicious vegetables and grains.
Beet & Brown Rice Burgers
(from Veggie Burgers Every Which Way by Lukas Volger. My sister showed up at dinner last week with this and I immediately copied down this recipe so I could make a dent in my beet stash.)
- 3 beets, ends trimmed
- 4 tbsp olive oil
- 1/2 small red onion, diced
- 1/2 tsp salt
- 1 tbsp red wine vinegar
- 1 1/2 cup red kidney beans
- 1 cup cooked brown rice
- 2 tbsp parsley
- cracked black pepper
- Scrub the beets well and grate them. You don't need to peel them, because peeling sucks. If your brown rice isn't cooked yet, start it now. I hate when the ingredients list says "cooked rice" and I don't notice it until it's too late and my dinner gets thrown off 45 minutes. Frustrating. So don't say I didn't warn you.
- Heat 2 tbsp oil in a large skillet and cook onion for 6-8 minutes. Add the beets and salt and cook for 10-12 minutes until completely softened. Add the red wine vinegar and stir, then remove from heat.
- In a bowl, mash the beans and then fold in beet mixture, cooked rice, parsley and pepper. Shape into six patties of about 1/2" thickness.
- Heat the remaining oil in the skillet and add the patties. Cook for one minute on high then reduce heat and cook for another 2-3 minutes. Flip and finish cooking for about 4 minutes so both sides are nice and crispy.