Vegan Beet & Brown Rice Burgers

These vegan beet and brown rice burgers get their attractive deep-red colour from recent beets and their endurance from hearty brown rice and beans – with purple wine vinegar as the key ingredient that ties all of it collectively.

Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and Extra, copyright © Lukas Volger, 2010. Photograph by Christina Heaston. Reprinted by permission of the writer, The Experiment, LLC.

Key Elements & Substitutions

• Recent beets. Grated uncooked beets are the star right here – they cook dinner down into the patty and provides it that deep, earthy sweetness and vibrant purple colour. No must peel them first, simply scrub effectively. You’ll be able to substitute roasted and cooled beets when you have them available, although the feel shall be barely softer.
• Cooked brown rice. Provides construction and a delicate nuttiness. Any cooked entire grain works in its place – farro, millet, and even quinoa and wild rice would all be scrumptious right here.
• Black or purple beans. Mashed beans are the binding component that holds the patty collectively. Black beans give a barely bolder taste; purple kidney beans are milder and mix into the beet colour seamlessly.
• Pink wine vinegar. That is the key ingredient – it brightens the earthy beet taste and provides a barely floral acidity that makes these burgers style rather more complicated than their quick ingredient listing suggests. Do not skip it or substitute white vinegar for those who can assist it; the flavour profile is noticeably completely different.
• Pink onion. Sautéed till delicate and translucent, it provides sweetness and depth. Yellow onion works effective in its place.
• Recent parsley. Simply a few tablespoons provides a recent, herby be aware. Cilantro can be utilized as a substitute for those who choose.

Useful Ideas

Do not skip the high-heat sear. The unique recipe particularly requires searing the patties in sizzling oil earlier than decreasing the warmth – that is what creates the crust that holds the burger collectively. Beginning on excessive warmth units the outside rapidly; with out it, these delicate patties are extra liable to crumbling when flipped.

Cool the beet combination earlier than mixing. After cooking the beets and onion, allow them to cool barely earlier than folding within the beans and rice. Including the beans to a very popular combination could make them mushy fairly than holding their form when mashed, which impacts the ultimate texture.

Mash beans coarsely, not easily. You desire a tough mash with some texture remaining – not a puree. Some entire or half beans left within the combination give the patty higher construction than a totally clean paste.

Deal with gently when flipping. These are extra delicate than a black bean burger. Use a large, skinny spatula and flip with confidence – a hesitant half-flip is extra prone to break a patty than a decisive, fast flip.

Serve instantly. Like most veggie burgers, these are greatest straight out of the pan whereas the outside remains to be crisp. If making forward, reheat in a dry skillet over medium warmth fairly than the microwave to revive the crust.

Variations

• Add cumin and coriander. Stir ½ teaspoon of floor cumin and ¼ teaspoon of floor coriander into the beet combination. It provides these burgers a refined heat that pairs fantastically with the earthy beets.
• Attempt with lentils. Swap half the beans for cooked inexperienced or brown lentils for a barely firmer texture and extra protein.
• Use quinoa as a substitute of brown rice. For a barely lighter texture and a protein enhance, substitute an equal quantity of cooked quinoa. The patties maintain collectively simply as effectively.
• Make them spicy. Add ¼ teaspoon of cayenne and a pinch of purple pepper flakes to the combination. Serve with a creamy avocado unfold to stability the warmth.
• Enhance the umami. Add 1 tablespoon of soy sauce or tamari to the beet combination. It deepens the savory notes significantly, particularly for those who’re serving the burgers with no sauce.
• Herb swap. Recent cilantro instead of parsley provides a brighter, extra vibrant taste – particularly good if serving in a pita with tahini sauce.

Serving Concepts

These burgers are placing on a bun – that deep magenta colour seems to be unimaginable in opposition to inexperienced lettuce and white vegan mayo or copycat vegan burger sauce. Their earthy, barely tangy taste pairs particularly effectively with creamy toppings like avocado, hummus, or a smear of tahini. A handful of peppery arugula is a better option right here than customary iceberg – it stands as much as the daring taste of the beet.

They’re additionally fantastic served with no bun, over a easy mixed greens salad with beets and walnuts and a drizzle of lemon French dressing. Or slice them up and fold right into a grain bowl with roasted greens and tahini dressing – the beet patty crumbles fantastically into the bowl and provides attractive colour all through.

Storing & Freezing

Retailer leftover patties in an hermetic container within the fridge for as much as 3 days. Reheat in a dry skillet over medium warmth for a few minutes per facet to revive the crust, or heat in a 350°F oven for about 10 minutes. Keep away from the microwave if doable – it softens the outside and makes the patties barely mushy.

These burgers freeze effectively. Allow them to cool utterly after cooking, then freeze in a single layer earlier than transferring to a zip-close freezer bag. They’re going to maintain for as much as 3 months. Reheat from frozen in a 375°F oven for 15-18 minutes, flipping as soon as midway by. The feel and taste maintain up properly.

Extra Vegan Burger Recipes

In the event you cherished this recipe, listed below are a couple of extra you may get pleasure from:

Recipe

Vegan Beet & Brown Rice Burgers

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