For you Veggies

CK14 Roasted beet and black bean veggie burger recipe



5 pounds beets

2 quarts brown rice

2 large yellow onion, diced small

½ pint garlic, minced

1/4 cup cider vinegar

2 cups old-fashioned rolled oats (gluten-free, if necessary)

1 #10 can black beans split in two and rinsed

1 pint chick pea flour

1/4 cup extra-virgin olive oil

4 tablespoons smoked paprika

¼ cup brown mustard

2 tablespoons ground cumin

2 tablespoons ground coriander coriander

2 tablespoons dried thyme

Salt and pepper


Day before beet prep

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool. Peel and grate the beets with a box grater and squeeze as much juice out as possible. Place beets in a strainer and let sit over night uncovered in the cooler.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse the can of beans and transfer the half the beans to the food processor. process until smooth. Transfer this mixture to a large mixing bowl and add the remaining whole beans, mix well.


The Next day:

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and chick pea flour.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 24 large patties.

Too Cook:

Add a few tablespoons of vegetable oil to completely coat the bottom of a saute pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.


Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook in the oven for 4 -6 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on gluten free bread or brioche buns or lightly toasted sandwich bread along with some fresh greens.


Recipe Notes:

• Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

 

Sounds great Brother Bear!