I’m not a vegetarian. Lord knows I love me some beef! However, I only eat kosher meat + poultry. Since I live in an area where few Kosher establishments exist, this means that when I eat outside of my home; for all intents and purposes, I eat as a vegetarian (who also east fish)
There is another term I have heard recently that is “Pescatarian” – I would almost associate with this term, because they eat as vegetarians along with fish as I do, except that they also eat shellfish (lobsters, shrimp. mussels, etc) and I do not. This is my way of keeping Kosher.
Which brings me to this Beet burger. Holy. Friggin. Moly. This “burger” is great.
I was inspired from a little vegan/vegetarian coffee shop near my job that serves great sandwiches and pastries. I was determined to make my version. It’s got protein from the lentils, substance from the brown rice and that beet color – wow! The oats hold it together a bit, but also add a really nice nuttiness. I love that you can form these ahead of time as part of your food prep, and freeze them!
I created mine and topped it with a zesty aioli that really brings all the flavors together. I promise, even the biggest meat lover will enjoy this! I served this with green plantain “fries” ( I had to add the Latina in there 😉 ) and they were also delicious dipped into the aioli!
- 1/2 cup brown rice, cooked (I did it quickly in a rice cooker)
- 1 cup lentils, soaked and cooked with 1 teaspoon salt
- 1 cup roasted and shredded red beets
- 1/2 cup rolled oats
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coriander powder
- 1 Tablespoon flour, optional - just to hold them together a bit better
- Olive oil, for sauteing
- 1 cup mayonaise
- 1/2 cup dijon mustard
- 1 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 kosher dill pickle, chopped fine
- Mix all ingredients for aioli together and set aside
- For beet burger, take your cooked brown rice and cooked lentils and with a hand blender, (or food processor) pulse together until they just come together, but still clumpy.
- With a rubber spatula, fold in the shredded beets, spices, fresh thyme, oats (reserving a few to coat on the outside of the patties) At this point, you can take a little bit and fry it off to check for seasoning.
- Gently form patties. (The smaller they are, they will be easier to handle) Allow them to chill in the fridge for at least 15 minutes - if not longer.
- Allow your saute pan to get hot first, about 5 minutes. Add oil and gently saute the beet burger. Do not crowd the pan! Allow enough space between patties and do not move the patties for at least 5 minutes. Cook until both sides are golden brown or charred and the inside has warmed through,
- Serve on bun (brioche pictured), with aioli and condiments of your choice.
- ***Can be formed and frozen for later use.