Who doesn’t love a burger?
I may be misleading you with the title of this post, because what I will be featuring is a veggie burger. But this veggie burger is one of the best I have ever tasted.
I found the burger on Pinterest, drawn to this picture:
Source: thekitchn.com via Victoria on Pinterest
The author described the original burger, which was discovered at a well-known vegetarian restaurant, as quite burger-like, vegetarian or not!
I’m particularly proud of how my version turned out because I truly improvised on this one. The recipe called for approximately one onion. We all know that onions vary widely in size, so that kind of recipe instruction bothers me. Sometimes it doesn’t matter, but a lot of times new or hesitant cooks would appreciate more precision. To represent that onion in this recipe, I used about 3/4 of a cup of “stuff”: a little bit of yellow onion, a little bit of leftover chopped red onion I had (from a recipe that actually stipulated the number of tablespoons), and—-chopped swiss chard stems! Swiss chard came in my share last week and I had yet to fully utilize it. I used a few leaves as a substitute for spinach in a blue cheese, sundried tomato, and greens sourdough bread I made in the bread maker the day before, and I saved the stems.
If you’re not familiar with swiss chard, I would say that it has more of an earthy flavor than other greens. I’m sure it has some similarities with beet greens (which could also be used here, if you have beets with the full tops!).
Beet and Bean Burgers
Adapted from theKitchn’s recipe inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
makes about 4 medium burgers
1/4 cup brown rice (doubled if you like more rice-they say it makes a crispier burger)
3/4 cup of some combination of onion (red, yellow, white, or even green) and swiss chard stem, diced small
About 8 ounces of beets, diced small
3 cloves garlic, minced (to taste…at least 2 tsp for me)
1 Tablespoons cider vinegar
1/2 can black beans (about 3/4 cup), drained and rinsed
1/2 juice from 1/2 lemon
2 teaspoons extra-virgin olive oil
1 Tablespoon parsley, minced
1/2 teaspoon coriander
1/4 teaspoon fresh thyme, minced
2+ Tablespoons all-purpose flour
salt and pepper to taste
cheese (optional) – provolone, monterey jack, or cheddar
Fill a pot with water and bring to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it is no longer al dente. You want it a little over-cooked. This will take at least 40 minutes, depending on your rice. Drain the rice and set it aside.
Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and swiss chard mixture, reduce the heat to medium, and cook until the onions are translucent and softened.
Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Give it at least five minutes and then taste for tenderness.
Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine.
Add salt and pepper to taste. Add the flour and stir. I needed to add a little extra flour for keeping the mix together, and it still fell apart a bit. Reviewers on the recipe’s webpage mentioned using rolled oats as a binder as well.
Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil, enough to coat the bottom of the pan. Heat until it flows easily and shimmers.
Using your hands, form about a cup of the burger mixture into a patty between your palms. (Get ready to have horror-flick gory hands). Set it in the hot pan. Continue shaping and adding as many patties are you are making at one time and add to pan as they fit. Reduce heat.
Note: the recipe says that the burgers are best eaten immediately. The mix can be kept in the fridge for a few days if you want to save it and make additional burgers at another time. I formed a few burgers and stuck them in the freezer–I’ll let you know if they hold up.
Cook the patties for 2 minutes, working to get a nice crust, then flip to the other side. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
Serve the veggie burgers on a toasted english muffin, burger buns or sandwich bread.
OK, OK, I know you want to see some meat. Here’s the burger I consumed at a friend’s house a few days later, made by our own Chef Chris Davila:
He ground his own beef and used a combination of short ribs, sirloin, and flank steak. The recipe was from Saveur magazine’s June/July 2013 issue: Ultimate Grilled Cheeseburger. Special sauce and all.
Happy burger season!
I’ll try this, I’ve been looking for a good veggie burger recipe, thanks! I always have trouble getting them to stick together, yours look wonderful.
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