Burgers are a great (if not a bit run of the mill) weeknight staple. You cam buy them frozen (please don’t do this) or make them yourself, but the fact is that during grilling season, they smell amazing, taste amazing and make great vehicles for amazing toppings (think tomatoes, avocados, red onions and the like). The other marvelous thing about them, is that you can mix up almost anything to make them! Traditionally, they are beef-oriented, but lately, more and more peeps are choosing non-beef burger alternatives. This New York Times article points to two very common substitutes – salmon and tuna!
An even more commonplace dish is the turkey burger. In our household, this is an oldie but a goodie. We mix up our mix-ins, throwing everything in with our turkey from jalapenos to scallions! We recently made them to as a complimentary side dish to our beautifully stuffed peppers.
The stuffing we used in the peppers was pretty much the exact same mixture we turned into patties and threw on the grill for burgers. Definitely a great double whammy. When making any burger in our kitchen, we of course have to make use of our food processor.
Recently we threw some even stranger ingredients in there to make burgers. We couldn’t find a recipe for what we wanted to do online, we just winged it! The end result? BEET BURGERS!
Wanna try it at home? Here’s what we did.
1. Scrub your fresh beets with a vegetable brush (I’m sure it’s possible to use canned/jarred beets, but fresh taste SO much better). Lop off all the parts that don’t belong (roots, greenery, etc).
2. Throw your beets in a pot of water. Bring the water to a boil and simmer them for about 20 minutes (they will become fork-tender – sort of like potatoes).
3. After you’ve drained them, run them under cold water. This is when the skins will come off if you’d like them to!
4. Cut up the beets into small cubes and place them in the food processor.
5. Cut up anything else you’d like to add into your beet burgers and throw it in! We used mushrooms, horseradish, bread crumbs and an egg (in the hopes of getting it to all stick together).
6. After a couple of swirls in the food processor, make your patties. Ours fell apart a bit, so I would guess that if you make them smaller (think sliders), the chance of that happening would diminish.
7. Throw the patties in a pan (we used our cast iron skillet) on the stove for a bit. Flip them once and cook on each side.
8. To get a bit of crispiness and browning (plus keep it together a bit better), throw the whole kit and caboodle in the broiler for a few minutes.
9. Put on your bun with toppings (pepper jack cheese, mustard and banana peppers for us!) and serve with your choice of sides.
By the way, in case you need any more of a reason to try these unusual, yet delicious beet patties, think about how great beets are for you! They have plenty of calcium, iron and Vitamins A and C. They are also rich in both soluble and insoluble fiber (which helps fight fat!)
Here are some other delicious ways to enjoy beets: