These vegan beet and brown rice burgers get their attractive deep-red coloration from recent beets and their endurance from hearty brown rice and beans – with pink wine vinegar as the key ingredient that ties all of it collectively.
Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and Extra, copyright © Lukas Volger, 2010. Photograph by Christina Heaston. Reprinted by permission of the writer, The Experiment, LLC.
Key Substances & Substitutions
- Recent beets. Grated uncooked beets are the star right here – they prepare dinner down into the patty and provides it that deep, earthy sweetness and vibrant pink coloration. No have to peel them first, simply scrub nicely. You may substitute roasted and cooled beets if in case you have them readily available, although the feel will probably be barely softer.
- Cooked brown rice. Provides construction and a mild nuttiness. Any cooked entire grain works instead – farro, millet, and even quinoa and wild rice would all be scrumptious right here.
- Black or pink beans. Mashed beans are the binding factor that holds the patty collectively. Black beans give a barely bolder taste; pink kidney beans are milder and mix into the beet coloration seamlessly.
- Pink wine vinegar. That is the key ingredient – it brightens the earthy beet taste and provides a barely floral acidity that makes these burgers style far more advanced than their brief ingredient listing suggests. Do not skip it or substitute white vinegar for those who may also help it; the flavour profile is noticeably totally different.
- Pink onion. Sautéed till gentle and translucent, it provides sweetness and depth. Yellow onion works effective instead.
- Recent parsley. Simply a few tablespoons provides a recent, herby be aware. Cilantro can be utilized as a substitute for those who favor.
Useful Suggestions
Do not skip the high-heat sear. The unique recipe particularly requires searing the patties in sizzling oil earlier than decreasing the warmth – that is what creates the crust that holds the burger collectively. Beginning on excessive warmth units the outside shortly; with out it, these delicate patties are extra vulnerable to crumbling when flipped.
Cool the beet combination earlier than mixing. After cooking the beets and onion, allow them to cool barely earlier than folding within the beans and rice. Including the beans to a very popular combination could make them mushy slightly than holding their form when mashed, which impacts the ultimate texture.
Mash beans coarsely, not easily. You need a tough mash with some texture remaining – not a puree. Some entire or half beans left within the combination give the patty higher construction than a totally easy paste.
Deal with gently when flipping. These are extra delicate than a black bean burger. Use a large, skinny spatula and flip with confidence – a hesitant half-flip is extra more likely to break a patty than a decisive, fast flip.
Serve instantly. Like most veggie burgers, these are finest straight out of the pan whereas the outside continues to be crisp. If making forward, reheat in a dry skillet over medium warmth slightly than the microwave to revive the crust.
Variations
- Add cumin and coriander. Stir ½ teaspoon of floor cumin and ¼ teaspoon of floor coriander into the beet combination. It provides these burgers a delicate heat that pairs fantastically with the earthy beets.
- Strive with lentils. Swap half the beans for cooked inexperienced or brown lentils for a barely firmer texture and extra protein.
- Use quinoa as a substitute of brown rice. For a barely lighter texture and a protein enhance, substitute an equal quantity of cooked quinoa. The patties maintain collectively simply as nicely.
- Make them spicy. Add ¼ teaspoon of cayenne and a pinch of pink pepper flakes to the combination. Serve with a creamy avocado unfold to stability the warmth.
- Enhance the umami. Add 1 tablespoon of soy sauce or tamari to the beet combination. It deepens the savory notes significantly, particularly for those who’re serving the burgers and not using a sauce.
- Herb swap. Recent cilantro instead of parsley provides a brighter, extra vibrant taste – particularly good if serving in a pita with tahini sauce.
Serving Concepts
These burgers are putting on a bun – that deep magenta coloration appears unbelievable in opposition to inexperienced lettuce and white vegan mayo or copycat vegan burger sauce. Their earthy, barely tangy taste pairs particularly nicely with creamy toppings like avocado, hummus, or a smear of tahini. A handful of peppery arugula is a better option right here than customary iceberg – it stands as much as the daring taste of the beet.
They’re additionally great served and not using a bun, over a easy mixed greens salad with beets and walnuts and a drizzle of lemon French dressing. Or slice them up and fold right into a grain bowl with roasted greens and tahini dressing – the beet patty crumbles fantastically into the bowl and provides attractive coloration all through.
Storing & Freezing
Retailer leftover patties in an hermetic container within the fridge for as much as 3 days. Reheat in a dry skillet over medium warmth for a few minutes per facet to revive the crust, or heat in a 350°F oven for about 10 minutes. Keep away from the microwave if doable – it softens the outside and makes the patties barely mushy.
These burgers freeze nicely. Allow them to cool utterly after cooking, then freeze in a single layer earlier than transferring to a zip-close freezer bag. They’re going to preserve for as much as 3 months. Reheat from frozen in a 375°F oven for 15-18 minutes, flipping as soon as midway by means of. The feel and taste maintain up properly.
Extra Vegan Burger Recipes
Should you cherished this recipe, listed here are just a few extra you would possibly get pleasure from:
Recipe
Vegan Beet & Brown Rice Burgers
These vegan beet and brown rice burgers are earthy, hearty, and stuffed with taste – with a secret splash of pink wine vinegar that makes them style like a lot greater than the sum of their components.
Servings:
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Substances
- 3 beets scrubbed clear, ends trimmed
- 4 tablespoons olive oil
- 1 pink onion diced
- ½ teaspoon salt
- 1 tablespoon pink wine vinegar
- 1 ½ cups cooked black beans or pink kidney beans, also can use canned
- 1 cup cooked brown rice
- 2 tablespoons recent parsley chopped
- black pepper to style
Directions
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Utilizing the big holes of a field grater or the grater blade of your meals processor, grate the beets.
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(It isn’t essential to peel them first.)
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In a big, lidded sauté́ pan, warmth 2 tablespoons of the oil over medium warmth. Add the onion and prepare dinner till it softens and begins to look translucent, 6 to eight minutes. Add the beets and salt and toss to mix. Cowl and prepare dinner for 10 to 12 minutes, till the beets are utterly softened. Add the vinegar, toss to mix, and scrape up the browned bits from the pan with a picket spoon. Put aside to chill barely.
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In a mixing bowl, coarsely mash the beans with a potato masher or fork. Fold within the beet combination, the rice, parsley, and black pepper to style. Regulate seasonings. Form into six patties, flattening to a ½-inch thickness.
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In a sauté́ pan, warmth the remaining 2 tablespoons oil over excessive warmth. Add the patties, in batches if essential to keep away from crowding. They need to sizzle-this creates a pleasant crust. Prepare dinner for 1 minute. Cut back the warmth to medium and prepare dinner for two or 3 minutes. Rigorously flip the burgers and prepare dinner till browned and agency, 4 to five minutes longer.
Vitamin (Estimate per Serving)
Energy: 302kcalCarbohydrates: 35gProtein: 8gFats: 15gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 343mgPotassium: 520mgFiber: 9gSugar: 5gVitamin A: 193IUVitamin C: 8mgCalcium: 42mgIron: 2mg
