Beet Burger

How to make Beet Burger Recipe - One thing we love about hamburgers is that they always feel like a treat. With veggie burgers, that’s often not the case. A lot of times, they can look and taste more like hockey pucks than delicious meals. After a bit of trial and error (we admit it; it wasn’t easy), we created a completely vegan burger that has the great meaty texture everyone loves about burgers; and it’s delicious. We bet your carnivorous friends will enjoy them as much as those who never touch the animal stuff.

Ingredients:

1 large red beet

1/2 portobello mushroom cap, thickly sliced

Olive oil, for roasting, plus 1 tablespoon (15 ml)

Kosher salt to taste

2 cloves garlic, minced

1/2 shallot, minced

2 sprigs thyme, stems removed

1 teaspoon (5 ml) soy sauce

1 can (15 ounces, 425 g) white beans, rinsed and drained

2 teaspoons (10 ml) cider vinegar

2 teaspoons (10 g) barbecue dry rub (your favorite brand)

Freshly cracked black pepper, to taste

1 cup (195 g) cooked brown rice, room temperature

Juice from 1/4 lemon

1/2 cup (25 g) panko

2 tablespoons (28 ml) vegetable oil, for cooking

1/2 zucchini

2 teaspoons (10 ml) olive oil

2 tablespoons (12 g) chopped fresh mint

4 Flour Bakery Burger Buns

Tomato-Ginger Ketchup

Butter lettuce

Method:

Preheat the oven to 375°F (190°C, gas mark 5). 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 (225 g) cubed beets).

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.

In a mixing bowl, toss together the beets, mushroom, garlic, shallot, thyme, and soy sauce. Reserve.

In the bowl of a food processor fitted with the steel blade, process the beans for 20 seconds. Add 1 tablespoon (15 ml) olive oil, vinegar, barbecue rub, salt, and pepper and pulse 3 to 4 times.

Add the beet and mushroom mixture and process for 10 seconds until the beets are incorporated but the mixture is still chunky.

Add the rice and lemon juice and process for 10 more seconds. Transfer to a bowl and fold in the panko. Shape the mixture into 4 patties, place on a platter, and freeze for 1/2 hour or refrigerate overnight. Or wrap the burgers individually and freeze for up to 3 months.

Preheat the oven to 325°F (170°C, gas mark 3).

Heat a large cast-iron pan over medium-high heat and add oil. Working with 2 burgers at a time, cook the burgers for 2 minutes 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.

While the burgers are baking, thinly slice the zucchini lengthwise, using a mandoline 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

Beet Burger