Veggie Burger
I love a great burger! I tend to order burgers at restaurants and eat plenty of meat in general, so during the week I try to balance our diet with some meatless options.
Even though I try to be healthy by balancing my choices, I am not good about eating things that TASTE extra healthy, which is perhaps why I’ve never tried a veggie burger before this one. But I LOVE these burgers!! The flavors just go together really well. One big flavor didn’t jump out at me, instead it was all the flavors complimenting each other.
I modified this recipe from thekitchn.com. Faith was inspired by these famous burgers from the Northstar Cafe in Columbus, Ohio. Go check out her site, she is a genius, with so many amazing ideas.
I modified the recipe a little, to make it simpler. And I saved on time by buying pre-cooked and shredded beets from Whole Foods salad bar. Cooking the rice earlier helps on time also. Another option is to make the patties ahead and keep refrigerated for up to 3 days and cook when ready to serve.
Served on a yummy potato bun with butter lettuce and tomato. Enjoy!!
Happy cooking!!
~ Gena
Ingredients:
Makes 6 burgers
- 1 1/2 cups shredded beets ( I get these at the salad bar at whole foods) Or you can roast 3 large beets (directions below)
- 1/2 cup jasmine rice (uncooked)
- 1 medium yellow onion, diced small **
- 2 cloves garlic, minced **
- 2 tablespoons cider vinegar
- 1/2 cup quick oats
- 2 (15.5-ounce) cans black beans, drained
- 1 tablespoon extra-virgin olive oil **
- 1 tablespoon smoked paprika **
- 2 teaspoons dijon mustard
- 1/2 teaspoon dried thyme
- 1 large egg **
- 1 t. sea salt **
- fresh ground pepper, to taste **
For serving:
- 6 hamburger buns (I like potato buns)
- 6 slices of cheddar cheese **
- 1 head Butter lettuce
- tomato **
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.
Directions:
- Bring 1 cup water and rice to a boil in a small saucepan. Cover, turn heat to low and let simmer for 15 minutes.
- While rice is cooking, heat olive oil in a large skillet over med. heat. Add the onions and saute until translucent, about 3 min.
- Add the garlic and cook until it is fragrant, about 1 min. Pour in the vinegar and mix well. Let simmer until the cider has evaporated. Remove from heat and set aside.
- Add one can of beans and shredded beets to the food processor. Pulse in short bursts, just until roughly chopped, approximately 10 pulses. Transfer to a large bowl and add rest of beans (whole beans.) Mix well.
- Add cooked rice, sautéed onions, mustard, paprika, salt, pepper and thyme to the bowl with the beans. Mix well.
- Add the oatmeal and egg and mix until moist.
- Form the mixture into patties.
- Heat 1-2 T olive oil over med. heat, in the large skillet you used for onions (this will save you washing another pan.)
- Cook patties for 2 minutes then flip and cook another 2 or 3 minutes. Cover and continue cooking for 3-4 more min.
- Turn off the heat and add cheddar cheese slice. Cover and let cheese melt for about 1 min.
- Serve on a bun with lettuce, tomato and other toppings of your choice.
To Roast Beets:
- Preheat oven to 400 F.
- Coat beets with a little olive oil and wrap loosely in aluminum foil.
- Bake for about 60 min. or until fork tender. Let cool and peel.
Enjoy!!