Homemade Beet Burgers

beet burger

Even if you don’t eat meat, it’s practically un-American to not enjoy a burger in all of its patty goodness. That’s why Andy Husbands and Chris Hart, authors of “Wicked Good Burgers” concocted their Beet Burger. A “completely vegan” creation made from pure ingredients that’s guaranteed to satisfy the taste buds of carnivores and herbivores alike. No more arguments from friends about why there aren’t enough vegan options at your next barbeque.

You can find lots of creative and delicious burger recipes in “Wicked Good Burgers” available in bookstores April 1st. And in the meantime try their Beet Burger below.

Ingredients:
1 large red beet
½ Portobello mushroom cap, thickly sliced
Olive oil, for roasting, plus 1 tablespoon (15 mL)
Kosher salt to taste
2 cloves garlic, minced
½ shallot, minced
1 teaspoon (5 mL) soy sauce
1 can (15 ounces, 425 g) white beans, rinsed and drained
2 teaspoons (10mL) cider vinegar
2 teaspoons (10g) barbecue dry rub
Freshly crackled black pepper, to taste
1 cup (195g) cooked brown rice, room temperature
Juice from ¼ lemon
½ cup (25g) panko
2 tablespoons (28 mL) vegetable oil, for cooking
½ zucchini
2 teaspoons (10mL) olive oil
2 tablespoons (12g) chopped fresh mint
4 Flour Bakery Buns
Tomato-Ginger Ketchup
Butter lettuce

Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. Wrap the beet in foil and roast until cooked but still firm, about 30 minutes. Cool, peel, and cube (you should have about 1 cup (225g) cubed beets).
2. Line a baking sheet with foil. Spread the mushroom slices on the sheet, drizzle with olive oil, and season with salt. Roast for 15 minutes.
3. In a mixing bowl, toss together the beets, mushroom, garlic, shallot, thyme, and soy sauce. Reserve.
4. In the bowl of a food processor fitted with the steel blade, process the beans for 20 seconds. Add 1 tablespoon (15mL) olive oil, vinegar, barbeque rub, salt, and pepper and pulse 3 to 4 times.
5. Add the beet and mushroom mixture and process for 10 seconds until the beets are incorporated but the mixture is still chunky.
6. Add the rice and lemon juice and process for 10 more seconds. Transfer to a bowl and fold in the panko.
7. Shape the mixture into 4 patties, place on a platter, and freeze for ½ hour refrigerate overnight. Or wrap the burgers individually and freeze for up to 3 months.
8. Preheat the oven to 325 degrees Fahrenheit.
9. Heat a large cast-iron pan over a medium-high heat and add oil.
10. Working with two burgers at a time, cook the burgers for a 2 minute per side and then transfer them to an oiled sheet pan. When all the burgers have been cooked, place the sheet pan in the oven for 5 minutes.
11. While the burgers are baking, thinly slice the zucchini lengthwise, using a mandolin if you have one. Season the zucchini with olive oil and mint.

To Serve: Place the burgers on buns, drape 2 pieces of zucchini over the burgers, and garnish with Tomato-Ginger Ketchup and butter lettuce.

Yield: 4 burgers



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