Beet Burger + Zesty Aioli Sauce

I’m not a vegetarian. Lord knows I love me some beef! However, I only eat kosher meat + poultry. Since I live in an area where few Kosher establishments exist, this means that when I eat outside of my home; for all intents and purposes, I eat as a vegetarian (who also east fish)

Confused yet?

There is another term I have heard recently that is “Pescatarian” – I would almost associate with this term, because they eat as vegetarians along with fish as I do, except that they also eat shellfish (lobsters, shrimp. mussels, etc) and I do not. This is my way of keeping Kosher.

Which brings me to this Beet burger. Holy. Friggin. Moly. This “burger” is great.

I was inspired from a little vegan/vegetarian coffee shop near my job that serves great sandwiches and pastries. I was determined to make my version. It’s got protein from the lentils, substance from the brown rice and that beet color – wow! The oats hold it together a bit, but also add a really nice nuttiness. I love that you can form these ahead of time as part of your food prep, and freeze them!

I created mine and topped it with a zesty aioli that really brings all the flavors together. I promise, even the biggest meat lover will enjoy this! I served this with green plantain “fries” ( I had to add the Latina in there 😉 ) and they were also delicious dipped into the aioli!

xo

Sandy

Beet Burger + Zesty Aioli Sauce

August 29, 2017

by Sandy Leibowitz

Category Vegetables

Ingredients

For Beet Burger

• 1/2 cup brown rice, cooked (I did it quickly in a rice cooker)
• 1 cup lentils, soaked and cooked with 1 teaspoon salt
• 1 cup roasted and shredded red beets
• 1/2 cup rolled oats
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon coriander powder
• 1 Tablespoon flour, optional - just to hold them together a bit better
• Olive oil, for sauteing

For Zesty Aioli

• 1 cup mayonaise
• 1/2 cup dijon mustard
• 1 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 kosher dill pickle, chopped fine

Instructions

1. Mix all ingredients for aioli together and set aside
2. For beet burger, take your cooked brown rice and cooked lentils and with a hand blender, (or food processor) pulse together until they just come together, but still clumpy.
3. With a rubber spatula, fold in the shredded beets, spices, fresh thyme, oats (reserving a few to coat on the outside of the patties) At this point, you can take a little bit and fry it off to check for seasoning.
4. Gently form patties. (The smaller they are, they will be easier to handle) Allow them to chill in the fridge for at least 15 minutes - if not longer.
5. Allow your saute pan to get hot first, about 5 minutes. Add oil and gently saute the beet burger. Do not crowd the pan! Allow enough space between patties and do not move the patties for at least 5 minutes. Cook until both sides are golden brown or charred and the inside has warmed through,
6. Serve on bun (brioche pictured), with aioli and condiments of your choice.
7. ***Can be formed and frozen for later use.

Tags

vegetarian

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