Yes, you read the correctly. Beet burger, not beef.
Say goodbye to meat and hello to the beet. It's a twist on a veggie burger and a refreshing change.
Beets are aplenty and plenty big at the La Jolla Open Aire Market right now. I suggest going with the purple ones, which tend to be not as sweet as the chiogga or orange. Also, they make some pretty pink burgers.
Tip: try squirting a little lemon juice on top of the beets while cooking. This can help neutralize the beet's natural sweetness.
Swapping out beets for beef will save you fat, calories, cholestrol and sodium. It's a burger you can truly feel good about eating. And you could even try pairing them with zucchini fries for a guilt-free cook-out!
The following recipe mixes sweet and savory and is taken from The Hearty Herbivore blog.
- 1/2 cup grated beets
- 1/2 cup cooked oats
- 1 cup uncooked oats
- 3 Tablespoons creamy peanut butter
- 2 Tablespoons barbecue Sauce
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried mustard
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- Mix all ingredients together in a bowl and form four patties from the mixture.
- Chill mixture for at least 30 minutes (tip: make these in the morning so they have plenty of time to firm up for an afternoon barbecue.)
- Grill over medium heat for about four minutes on each side, or until brown.
Top It Off
Keep the farmers market theme going and top your beet burger off with:
- fresh kale leaves
- heirloom tomatoes