Beetroot and Brown Rice Burgers
I have bookmarked Louisa Shafia’s Beet Burgers a long time ago, and never really got the chance to make them. The other day, while flipping through my notebook, I found the said recipe, that I’ve spotted on her blog and immediately did a quick annotation of the ingredients list to make it. But then, some other plans have crossed my mind and the recipe remained written, but untested. So, this week, having a couple of extra-large beetroot sitting on the fridge, I finally gave Louisa’s burgers a try. And after bitting into one of them, I kept asking myself why haven’t I made the burgers sooner – not only they have the perfect texture and right consistency, but are also packed with flavor. In one word: delicious.
Now, I know there’s a lot of you out there who don’t like beetroot. Some of you, might even hate the poor vegetable. But even with beetroot haters like my mum, the burgers were a huge hit. Now that I think about it I realize they actually don’t taste to beetroot that much – the addition of nuts, caramelized onion, and some spices, not only gives them texture and crunch, but also a delicious, kind of hearty taste, that somehow balances out the natural sweetness of the beetroot. I’ve made a couple tweaks to the original recipe though: substituted the walnuts called for in the original version for a mix of nuts and seeds, and instead of baking the burgers and searing them as suggested, I managed to save some time up by pan-frying them straight away without sacrificing texture – in the end, you still get a well-cooked inside and crunchy outside, the basic requirements for a perfect burger. I’m sure I’ll be making these again, and maybe next time, experimenting with different grains – substituing the brown rice for millet, for example.
Beetroot and Brown Rice Burgers
(makes 6 burgers)
1/4 cup of EACH: sunflower seeds, pumpkin seeds, flax seeds and cashew nuts
2 cups grated beetroot (from approximately 1 large beetroot)
1 1/2 cups COOKED brown rice
1 large white onion, sliced into rings
5 tablespoons olive oil
1 tablespoon paprika
1 teaspoons ground cumin
freshly ground black pepper, to taste
1 teaspoons salt
1. After grating the beetroot, place them in a colander and squeeze out all the liquid. Discard the liquid and set aside. Alternatively, you can use the liquid – like I did – to make a juice and/or a smoothie.
2. Heat a large pan over medium heat, add the onion and 2 tablespoons of the olive oil and cook, stirring often, for at least 10 minutes, or until the onion starts browning and caramelizing. While the onion is cooking, add the paprika and ground cumin to the pan, as well as a pinch of salt and freshly ground pepper.
3. In a large food processor, add the cooked rice, 1 cup of the grated beetroot and 1 teaspoon of salt, and process for about 2 minutes, or until it has the consistency of a thick puree. This will work as a binder.
4. Add the cooked onion and all the different nuts and seeds to the food processor and pulse no more than 3 times. You want the burgers to have some texture and crunch, so this mixture only needs to be broken down a bit.
5. Add the puree to the remaining 1 cup of grated beetroot and mix well until incorporated. Have a taste and salt a bit more, if needed be. The mixture should be thick and easy enough to handle and shape into patties.
6. Divide the mixture into 6 equal portions. With your hands, form round patties that are about 8 centimeters in diameter and 1 centimeter thick. At this point, you can keep the burgers refrigerated for 2 to 3 days and cook them within that time.
7. Heat a large non-stick frying pan over medium heat, and add 3 tablespoons of olive oil. When the oil is hot, but not smoking, add the burgers. Pan-fry them for at least 6 minutes on each side, turning them only once.
8. Serve the burgers right after cooking with your favorite fixings. I’ve topped mine with chutney and lots of fresh parsley.
adapted from Lucid Food