Or perhaps your end-of-summer burgers, as Food52 would suggest.
I spotted this recipe over on Food52, and of course with all things beet-related, was captivated by its color. You could nearly mistake that burger in the picture above for a beef patty. That doesn’t sound all that appetizing to me, but I do find this depiction beautiful, nonetheless. Especially with a creamy cucumber sauce lathered on top. I assure you, this meat-free burger is an abundance of appetizing deliciousness.
It’s one of the most firm, well-held-together veggie burgers I’ve ever made as well.
Rice acts as the glue that keeps these lentil beet burgers together, and it does a rather efficient job at doing so. You won’t need a million spatulas and utensils and tablespoons of oil to flip them in the pan, which is often the case with homemade veggie burgers.
As the name depicts, slightly sweet (from the beets and raisins), slightly smoky (from the paprika), these burgers are a unique treat. Place them between pita or a bun, or simply atop a bed of greens, and serve with a side of tomatoes and cool cucumber-yogurt sauce.
P.S. These freeze well, too!
Recipe via Food52
- 1 yellow onion
- 3 Tbsp. grapeseed oil, plus extra for searing
- 1 cup peeled and grated raw beets (approx. 1 small beet)
- 3 cloves garlic, crushed
- 1 cup walnuts
- 1/2 cup golden raisins
- 2 tsp. smoked paprika
- 1/2 cup cooked green lentils, rinsed and drained
- Sea salt and freshly ground pepper
- 2 cups cooked short-grain brown rice, at room temp.
- 1 egg
- Slice the onion to a thickness of 1/4 inch. In a medium skillet, sauté the onion in the oil over medium-high heat for 10 to 15 minutes, until it starts to darken and caramelize. Turn down the heat slightly and add the beets along with the garlic, walnuts, raisins, and paprika, and cook for 10 minutes, stirring often.
- Transfer the contents of the skillet to a food processor and pulse several times until chunky. In a large bowl, combine the onion mixture with the lentils, 2 tsp. salt, and 1 tsp. pepper. Replace the food processor without washing and add the rice and egg, and pulse to form a coarse puree.
- Add the rice mixture to the onion-lentil mixture and mix well with your hands. Lightly oil your hands and divide the dough into 8 portions. Shape each portion into a patty just under 1-inch thick.
- Heat a heavy-bottomed skillet over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet and cook undisturbed for 5 minutes. Gently flip the burgers and turn down the heat to low. Cover and cook for 10 minutes, until the burgers have a firm, brown crust. Serve hot with your favorite condiments.