Tuesday, July 5, 2011
When I was in Austin a couple months ago I had an amazing veggie burger at 24 that was made with beets, lentils, and brown rice. I found this recipe on the Kitchn that looked similar, and with a couple of small modifications I think it came out great! Here's how I made mine (warning- lots of prep work is involved). I used chickpea flour so that the burgers would also be gluten-free.
1/2 cup cooked brown rice (you should overcook it so it's very soft)
1 onion, diced very fine
3 large red beets, also chopped very fine (you could use a food processor for this)
3-4 cloves garlic, minced
2 C cooked lentils, slightly mashed
juice from 1/2 lemon
1 Tbs ground coriander seed
1/2 C chickpea flour
salt and pepper
Sautee the onions with a little olive oil until translucent. Add the beets, garlic, and coriander and season with salt and pepper. Once the beets have softened (shouldn't take long since they are chopped so fine), add the mixture to the rice and lentils in a large bowl. Check for seasoning and add the lemon juice and chickpea flour to help bind the mixture together. Form into patties.
When you are ready to serve the burgers, heat olive oil in a very hot pan and cook the patties until browned and crisp on one side before flipping (about 2 minutes per side). The patties may fall apart a bit in the pan, but you can just push them back together with a spatula and once they are cooked they should hold together pretty well. If you have time, form the patties ahead and regfrigerate for an hour or two before cooking them- this will make them hold together much better.
Serve with roasted tomatoes, goat cheese, and arugula lightly dressed in lemon juice. I think the burgers eat best on a softer bun, since they are relatively fragile- a harder roll will squash them and make for a messier meal.