I'm just gonna do a short and sweet post today because it's pretty late. I made roasted beet burgers today. They were absolutely delicious and very healthy. Though beet burgers cannot be fairly compared to beef burgers, they really do have some great points. These version of beet burgers has loads of fiber and is light on the stomach while also quite filling. It also has a great soft texture that you don't normally find in meat. Best of all, it does not smell bad or overwhelming at all. The smell of meat is the number one thing which totally ruins the experience for me. Chicken can smell great, but red meat and seafood, especially when working with raw meat, can be completely overwhelming.
The only flaw I can find in these burgers is that they don't hold together very well. They're very fragile and you have to be careful to help the patties remain shape while moving them to and from the frying pan. Other than that, they are great! I'm sure you will enjoy them if you try them.
I also made thousand island dressing to top the burgers off with. It was a great combination. I'm leaving the recipe below so be sure to try that too. :)
Roasted Beet Burgers
Makes 8 patties
2 Tablespoons vegetable oil
3 small beets, scrubbed well (about 1 lb.), including 3-4 beet tops
1 medium yellow onion, peeled
1 medium carrot, peeled
2 cloves garlic, peeled
½ c. walnut pieces
1 cup raw millet
2 slices of whole wheat bread, lightly toasted
Salt and pepper to taste
Burger buns (8), condiments, lettuce, and fresh tomato
Step 1: Preheat the oven to 375 degrees F.
Step 2: Drizzle about 1 Tablespoon of the oil on a baking sheet. Cut the beets, onion, and carrot into quarters and place them on the sheet pan. Add the garlic and toss to coat with oil. Lightly season with salt and pepper. Bake until the beets are cooked, about 25-30 minutes, or until a knife enters the beet easily. Let the beets cool for at least 10 minutes. Carefully scrape off the peel
Step 3: Meanwhile, cook the millet. Bring 2 cups of water to a boil, and add the millet. Cook the millet for 30 minutes, covered, over very low heat. When the millet is finished, put it into a large bowl and let it cool for a few minutes.
Step 4: In a food processor, combine the walnuts, bread, garlic, pumpkin seeds, and wheat germ, if using. Process until the bread is a nice fine crumb texture. Add the mixture to the millet.
Step 5: Now add the vegetables to the processor and process until well chopped.
Step 6: Add the vegetables to the mixture in the bowl. Stir the mixture with a large spoon and season liberally with salt and pepper. When the mixture is thoroughly mixed, chill it for 45 minutes to 1 hour.
Step 7: Form about 8 burgers with your hands, packing each down to an even height. Do not form too thick or the result will be a very soft patty.
Step 8: To cook the burgers, heat the remaining 1 tablespoon of oil in a sauté pan, over low heat. Add the burgers. Do not move them once they are in the pan because this will cause them to fall apart. Let the burgers cook for a few minutes, then with a spatula, carefully flip them and continue cooking the other side until nicely browned.
Step 9: Serve on a bun with condiments, lettuce, and fresh tomato slices.
That's all! Don't forget to make the dressing to go with it...
Thousand Island Dressing
Makes 1 cup
1/3 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
1 tablespoon minced onion
1 tablespoon minced fresh parsley leaves
1 tablespoon sweet pickle relish
a pinch of cayenne
1/4 cup water
In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.
Enjoy! P.s. I do recommend cutting them in half before eating the burgers. It's just easier to handle.