Fall is that time of the year when all gardens are full of vegetables. I am very lucky because my dad and my mother in law have vegetable gardens with very tasty veggies. WE might not always be aware of it, but something that actually grows without too many of today’s agricultural achievements (artificial fertilisers and insecticides) tastes a whole lot better. Homegrown vegetables taste like they used to when we were kids – very good. When was the last time you enjoyed a raw carrot? And I mean, really enjoyed it? So why not giving up meat for another day? In a season as rich as this, there’s no place for meat in our fridge, anyway. I noticed a beetroot burger is getting a lot of attention lately. So I decided to give it a go. My way.
My way of course also means it does not include any milk, eggs and nuts.
These beetroot burgers are pretty easy to prepare, but not very quick, if you want to do it the proper way. And by a proper way, I mean with homemade bread, everything from scratch. It is great for moms, because preparing it allows a lot of free time while stuff if cooking, rising etc.
If you just want to know what beetroot burger patties look and taste like, but don’t wish to hassle with the bread, buy some generic buns, just make sure to check for allergies, If you have to. And if you have to, you don’t need me to tell you about it, right?
Ingredients (serves four hungry people)
- 4 big beetroots
- 5 tablespoons rice
- 1 big red onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 big tablespoon mustard
- 5 tablespoons homemade breadcrumbs
- olive oil
The first step would be to start preparing the buns. But like I said already, I decided not to cover this step in this blog post. Let us just assume you have them baked already.
The first real step is to peel and dice your beetroots, stick them in a pot together with the rice and cook 20-30 minutes. Cooking time is totally arbitrary, so make sure you try beetroot and rice for doneness.
In the meantime, finely chop onion and garlic. Heat up a pan, add some olive oil, put in the onion and cook for a few minutes, then add garlic and put off the fire after another minute and let to cool down. Be careful when adding garlic, as you can easily burn it if you add it too soon or to a too hot pan. Trust me, burnt garlic is disgusting.
In a big bowl, mash cooked and chilled beetroot and rice and add onions with garlic, salt, pepper, mustard, thyme, two tablespoons olive oil or any other fat, breadcrumbs, and then stir well. You should have your “minced meat now”. Form it into burgers. Don’t forget there are no eggs or meat proteins inside, so basically nothing to bond the patties together. We count on moist breadcrumbs to offer that little support we need for stuff to remain looking like a burger. So if your “meat” seems too moist, add some more breadcrumbs.
A beetroot burger also need some pan action!
Heat up a pan, add olive oil. Then proceed like you would with ordinary burgers. You don’t need to worry about doneness because there’s nothing sensitive inside. Rice is cooked, and everything else, you could as well eat raw. The only reason why we put these beetroot burgers in a pan is to get a nice brown colour and rich taste that browned ingredients produce.
Now we are done with the difficult part. The last step is putting the burgers between the bread and adding condiments that suit your taste and don’t bother your body. I suggest lettuce, avocado and a sauce of some kind. You really need to add a sauce, because beetroot burgers are still no meat burgers. Not as juicy. What? I never said I’m going vegan;)
A beetroot burger is still a very good dish, for what it is, though. Even my husband, a real neanderthal, when it comes to meat, had 3 of these and liked them. A lot.