Beet Burgers - 2 Ways

These are so delicious anyway you eat them - even on their own. We had enough to try them many days in many ways. My favorite concoction was on Sourdough (Trader Joe’s Tuscan Pane uses a fermented sourdough starter) with smashed avocado, arugula and basil - you can even use Primal Kitchen's no sugar ketchup. For the salad I placed the beet burger on greens with olive oil and lemon, and sprinkled purple carrot slices and golden berries on top with basil. Anything goes!

INGREDIENTS

• 3 large red beets (about 1 pound)

• 1/2 cup (uncooked) cooked brown rice

• 1 to 2 cloves garlic, crushed/minced

• a shallot diced - optional

• 2 tablespoons cider vinegar

• 1/4 cup old-fashioned rolled oats (TJ’s gluten-free)

• 2 (15.5-ounce) cans black beans

• 1/4 cup raisins (could use prunes, dates or figs)

• 1 tablespoon extra-virgin olive oil

• 2 to 3 tsp Spanish paprika

• 2 tsp Dijon or stone ground mustard

• 1/2 tsp coriander seeds ground alone in food processor

• 2 TBS Trader Joes BBQ coffee rub

• 1 TBS fresh thyme leaves

• 1 large egg

• Tsp Salt, Tsp pepper - added in mix and lite on top of patties

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DIRECTIONS

• Cook the rice. Cool.

• Roast beets in foil - 400 degree oven 50-60 min. Cool and remove skins

• Sautée shallot in oil first, add garlic until fragrant

• Finish with apple cider vinegar scraping any browning from pan.

• Place oats in food processor and reduce to a fine flour, transfer to bowl

• Put 1 can drained and rinsed beans, scattering raisins on top - into processor

• Pulse 8-10x and move to a bowl with drained/rinsed second can of beans

• Grate the beets and strain over a bowl or sink pressing out liquid

• Combine the beets, onion, cooked rice to the bean and oat mixture

• Add oil, mustard, spices herbs to bean mixture,

• Taste and check if more seasoning is needed

• Then add oat flour and egg

• Refrigerate an hour or so (or overnight)

• Form patties (6-8) and cook in skillet 4 min each side until crispy on outside