Beet Burgers with Baked Sweet Potato Fries
I think the biggest mistake people make when they approach a veggie burger is assuming that it will taste like meat. This is apparent in a lot of commercial veggie burgers that try to mimic the look, taste and texture – and if you’re looking for that, this might not be the burger recipe for you.
I had wanted to try out Isa Chandra Moskowitz’s Quarter Pounder Beet Burgers since I had first seen them on her website, The Post Punk Kitchen (really, the vegan Bible). Shredded beets, lentils and cooked brown rice combine to create a whopping 1/4 veggie burger that wouldn’t look so out of place at a backyard barbecue, but doesn’t even pretend to want to be compared to a beef burger. The texture is fabulous, and this is the first homemade veggie burger recipe I’ve used that stayed dense and compact down to the very last bite – no crumblies here!
I baked my beet burgers to save on calories, but Isa herself recommends lightly frying the patties in a hot cast-iron skillet to create a crunchy char. Even without the frying, though, my burgers came out of the oven with a very pleasant golden-brown crust.
Quarter Pounder Beet Burgers
from The Post Punk Kitchen
1 1/4 cups cooked brown rice
1 cup brown lentils, cooked
1 cup shredded beetroot
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon mustard
3 tablespoons onion, finely chopped
2 cloves garlic, minced
2 tablespoons tahini paste
1/2 cup plain breadcrumbs
1. Preheat oven to 375º.
2. Combine the brown rice, lentils and shredded beet in the food processor and pulse 15-20 times so that the ingredients are mixed, but still have some texture. It should have a very eerie resemblance to ground meat.
3. Transfer mixture to a large bowl and use your hands to incorporate everything. Chill in the refrigerator for 30 minutes.
4. Form into four large patties. I used a 1/2-cup measuring cup to scoop, and then flattened them into patties with my hands. Place on a greased baking sheet.
5. Bake patties for 10 minutes on each side. Serve with your favorite burger fixin’s.
Nutrition per Serving: 250 calories, 6g fat, 38g carbohydrates, 10g protein.
Bonus Recipe: Simple Baked Sweet Potato Fries!
1. Preheat oven to 400º.
2. Cut one medium sweet potato into fry shapes. Place fries onto a sprayed baking sheet.
3. Sprinkle fries with desired spices – salt, pepper, garlic powder, cumin or even curry powder – whatever strikes your fancy.
4. Bake for 20-30 minutes until easily pierced with a fork. Dunk in ketchup!
Nutrition per Serving: 102 calories, 0g fat, 24g carbohydrates, 2g protein.