Beet Burgers Recipes
BEET BURGERS
This sophisticated beet burger recipe tastes better than most restaurant veggie burgers. Maybe that's because its creator taught at the New England Culinary Institute before joining a school nutrition program. Recipe adapted from Dave Horner, food service chief of Mount Mansfield Unified Union School District in Vermont.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Burger Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.
- Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.
- Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.
Nutrition Facts : Calories 205 calories, Carbohydrate 16.1 g, Cholesterol 36.7 mg, Fat 13.2 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 429.9 mg, Sugar 2.7 g
BEET BURGER RECIPE
Steps:
- Gather the ingredients.
- Heat oven to 400 F. Add 3/4 cup of water to a pot and bring to a boil. Stir in rice, cover, reduce heat to low and cook for 15 minutes or until rice is tender and water has been absorbed. Set aside to cool.
- Add quartered shallot and quartered beet to a food processor. Pulse a few times until mixture resembles rice. Add black beans and cooled cooked rice. Continue pulsing until mixture is mostly pureed, but still slightly chunky. Scrape batter into a large bowl.
- Stir in egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined.
- Form into 4 equal sized patties or 8 smaller slider patties.
- Put burgers on a parchment-lined baking sheet and bake for 15 minutes.
- Flip and continue baking for an additional 15 minutes. Alternatively, you can also pan fry these in a skillet or cast iron pan.
- Sandwich cooked patties in seeded rolls. Top with arugula and drizzle with a tahini or tzatziki sauce.
Nutrition Facts : Calories 289 kcal, Carbohydrate 46 g, Cholesterol 47 mg, Fiber 8 g, Protein 12 g, SaturatedFat 1 g, Sodium 693 mg, Sugar 5 g, Fat 7 g, ServingSize 4 Servings, UnsaturatedFat 0 g
PERFECT BEEF BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 burgers
Number Of Ingredients 5
Steps:
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
- Serve the patties on the buns; top with lettuce and tomato.
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
BEET, MUSHROOM AND BEEF BURGERS
I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color - almost a rare meaty look - to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn't hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, vegetables, main course
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Grate beet on large holes of a grater.
- . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
- Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 378 milligrams, Sugar 4 grams, TransFat 1 gram
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