(Fresh) Beet Burgers {just like the Kitchen Next Door}



beet burgers




Lettuce.
Turnip.
the BEET.

I don’t always pun in my posts but when I do, it makes my heart skip a beet.

Beet burgers. Many, many moons ago when I was college at CU *Boulder* (go Buffs) I mosey’d my way down Pearl Street and found myself at the Kitchen Next Door – an amazeballs restaurant founded in Boulder, considered a community bistro, built by craftsman, serving food and drink from like-minded farmers, ranchers and purveyors. KND is committed to environmentally-friendly practices, including composting, wind power, eco-friendly packaging and recycling used cooking oil. It soon became one of my go-to eateries, and the beet burger was my go-to item on the menu.

Naturally, I was inclined to replicate this vegetarian delight. And after a few tries, my determination paid off. That’s one of my favorite things about cooking – remembering a distinct flavor and testing different ingredients until you get it just right.

This recipe is not only tasty but it’s also superduper healthy! A burger that’s healthy – who would’a thunk it? Beets should be in all yall’s diet. Beets are a powerhouse nutrient loaded with vitamin C, fiber, potassium (healthy nerve and muscle function) and manganese (good for bones, liver, kidneys and pancreas). It’s even been said that beets can clear up dandruff (which I get during dry, Colorado winters), relieve constipation (we’ve all been there), lower blood pressure, and prevent varicose veins!

Note: you will need a food processor for this recipe; otherwise you can try blending or manually mashing – I have not tried those techniques, FYI.

Ingreds
+ 2 1/2 cups of roasted beets, cubed
+ 1 cup of onion, chopped
+ 1/2 cup celery, chopped
+ 1/2 cup carrot, chopped
+ 1/2 canned chickpeas, rinsed and drained
+ 2 eggs
+ 1/2 teaspoon cumin (or more to taste)
+ 1/2 teaspoon paprika
+ salt and pepper to taste
+ 3/4 cup Panko breadcrumbs
+ Arugula or spinach
+ Onion (thinly sliced)
+ Feta or goat cheese

Roast the Beets
+ Preheat oven to 400°F
+ Slice beet leaves, leaving yourself enough to grip
+ Rinse and scrub the beets then individually wrap loosely in foil
+ Transfer wrapped beets to oven (you can place directly on oven rack) and roast for 50-60 minutes
+ Beets are done when a fork slides easily into the beet
+ Dice beets into cubes

Directions
+ Preheat the oven to 350°F
+ In a small pan over medium-high heat, saute onions, carrots and celery with a pinch of salt until veggies soften. Let cool for a few minutes
+ Add beets, sauteed veggies, chickpeas and eggs to the bowl of the food processor
+ Mix on low or high until well combined
+ Add cumin, paprika, salt and pepper to taste and mix well
+ While food processor is running, slowly add the breadcrumbs until thoroughly mixed
+ Consistency will be a bit wet but should form and hold a patty (won’t be so wet that it loses shape but not so dry that it’s crumbly)
+ Place parchment paper on two baking pans/cookie sheets
+ Use your hands to form patties and carefully place on each sheet
+ Bake until hot in the center, ensuring not to overly dry, about 20-30 minutes
+ Keep an eye out as they cook
+ While they’re cooking, caramelize the onions
+ When finished, top with caramelized onions, greens, and cheese


beet burgers



Feel free to include burger buns, but I find them flavorful enough where you don’t even need them!

I hope you’re as upBEET as I was after you try this recipe 🙂

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