- 3 large pre-cooked red beets (this saves a lot of time!)
- 1/2 cup uncooked white rice
- 1 onion
- 4 cloves of garlic
- 2 tablespoons apple cider
- 1/4 cup rolled oats, or buy gluten-free rolled oats (you can also use oatmeal flour)
- 2 cans black beans (15 1/2 ounce)
- When using dried black beans, make sure to well or hydrate the black beans one day ahead of making this recipe. Dried uncooked black beans will make your burger firmer than using canned black beans or cooked dried black beans.
- 5 dried prunes
- 3 tomatoes
- 1 tablespoon olive oil
- 3 tablespoons paprika powder
- 2 teaspoons mustard
- 2 teaspoons cumin powder
- 1 teaspoon dried coriander
- 1 teaspoon dried thyme
- 6 burger buns
- salt and pepper to taste
- Optional: Slices of cheese, we used cheddar cheese slices
- Optional: 2 medium-sized eggs
Kitchen equipment needed
- Chef’s knife + cutting board
- 2 small saucepans
- Salad dryer
- 1 large bowl
- Food processor
- 1 large (ribbed) grill pan
- Smaller bowls for storing prepared ingredients.
- Wooden spoon
- Silicone spatula
- Regular spatula
- Cling film
Preparation — 30 minutes + 2 hours waiting
DICE the onion and mince the cloves of garlic. CHOP 5 dried prunes into small chunks. GRATE the pre-cooked red beets and set aside. BRING 2 quart-pot of water to a boil in one of the small saucepans. SALT the water and cook the white rice until beyond al dente. This means that the rice must be mushy. DRAIN liquid from the pan using the sieve and set aside to cool off to room temperature. RINSE and then dry the lettuce with a lettuce dryer, store the cleaned lettuce in your refrigerator.
While the rice is cooking, HEAT up one tablespoon of olive oil in the other small saucepan and sauté the finely diced onions and minced garlic. STIR every now and then using a wooden spoon. COOK until the onions are a bit browned, make sure to not let it burn. POUR in 2 tablespoons of apple cider (don’t inhale the smoke) and let simmer until the apple cider has evaporated completely. REMOVE from heat and set aside to cool off to room temperature.
GRIND 1/4 cup of rolled oats in the food processor. GRIND it until the oats become a fine flour. TRANSFER the rolled oats flour into a small bowl and set aside. DRAIN liquid from the cans of black beans, or drain liquid from the bowl when using dried black beans.
TRANSFER the black beans into the food processor and scatter the prunes on top. PULSE in 1-second bursts until roughly chopped. Don’t pulse the ingredients for too long, otherwise you’ll end up with mush, and we need texture to mimic a burger.
ADD in the grated red beets, black beans and prune mix, cooked rice, sautéed onions into a large bowl. DRIZZLE over a little bit of olive oil, you can use extra-virgin olive oil for better taste. ADD in mustard, paprika, cumin, coriander and thyme. Use the silicone spatula to mix the ingredients together. TASTE, and determine how much salt and pepper it needs. SEASON to taste. ADD in oatmeal flour and two medium-sized eggs, mix together until you see no traces of oatmeal flour or egg.
COVER the bowl with the red beet burger mixture with some cling film and refrigerate for at least two hours.
Baking the roasted red beet burger — 15 minutes
REMOVE the mixture from your refrigerator and shape hamburger patties using your hands. You can make them as thick as you’d like, just keep in mind that the burgers should remain bite-sized.
HEAT a grill pan over high heat, add in a few tablespoons of olive oil. Normally a grill pan wouldn’t need any oil or butter, but for this particular burger we did to prevent it from sticking. COOK patties on each side long enough that a nice crust forms. Don’t overcrowd the grill pan, since you would have to flip them over using a spatula. When the red beet burger patties are well cooked, add cheese on top (this is optional) in the last-minute of cooking.
Serve on burger buns with lettuce, burger and a nice big slice of tomato. Optionally add sauce to liking. We hope you enjoy these (vegan) red beet burgers, even though they require lot’s of preparation. You can freeze the red beet mixture for up to a month.