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<\/div>\nThese 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.<\/p>\n
<\/figure>\n<\/div>\nRecipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers<\/strong><\/a>-Plus Toppings, Sides, Buns and Extra<\/em>, copyright \u00a9 Lukas Volger, 2010. Photograph by Christina Heaston. Reprinted by permission of the writer, The Experiment, LLC.<\/p>\n Do not skip the high-heat sear.<\/strong> 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.<\/p>\n Cool the beet combination earlier than mixing.<\/strong> 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.<\/p>\n Mash beans coarsely, not easily.<\/strong> 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.<\/p>\n Deal with gently when flipping.<\/strong> 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.<\/p>\n Serve instantly.<\/strong> 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.<\/p>\n 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<\/a>. 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.<\/p>\nKey Substances & Substitutions<\/h2>\n
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