Beet Burgers Baby!
I’ve been noticing the new trend of beet burgers everywhere, so I decided to see what all the hype was about! The intense colour of these burgers is so neat, but what’s really lovely is how the beets provide this deep rich earthiness to the burgers. So much flavour. The oats and lentils make a great base, and the sneaky trick is adding a bit of peanut butter which adds some richness and good fat balancing everything out perfectly. Enjoy my people!
2 cups grated raw peeled beets (about 2 medium beets)
3/4 cup large flake rolled oats
1/2 cup cooked lentils (I used canned)
1/2 cup all-purpose flour
1/2 yellow onion , finely chopped
2 cloves garlic, finely minced
1 tablespoons natural peanut butter
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
To fry the patties (my fave):
Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
To bake the patties:
Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
Recipe Source: It doesn't taste like chicken