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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

 

Beety Burgers

 

Here’s a tasty veggie burger, loaded with beneficial nitrates that our arteries love.  Top them with your favorite burger toppings: sautéed onions or mushrooms, barbecue sauce, avocado, or good ol’ lettuce, garden ripe tomato and vegan mayo for a memorable meal. 

 

Hint: Don’t be intimidated by the number of seasonings here. As you build your plant-based spice pantry, you’ll find loads of ways to use these wonderful seasonings, and you’ll be amazed at the fresh and potent flavors you’ll achieve by freshly grinding your seeds, mushrooms, and chilis into powders with an inexpensive coffee or spice grinder.

 

Prep time 40 minutes             Cook time 30 minutes           

Makes 15-20 3” burgers, depending on thickness

 

Ingredients

2 cups raw red rice, rinsed and cooked in water or no-sodium veggie broth

1 medium golden beet, peeled and grated coarsely

1 medium red beet, peeled and grated coarsely

2 cans no-sodium red kidney beans, rinsed and drained

1 cup thick rolled oats

1 teaspoon granulated onion

1 teaspoon granulated garlic

Several grinds black pepper

Sea salt to taste (optional)

⅓ cup oil-free sundried tomatoes, rehydrated and chopped

2 Tablespoons flaxseed, freshly ground

1 teaspoon apple cider vinegar

1 Tablespoon blackstrap molasses

4 teaspoons lower-sodium, wheat-free tamari

1 teaspoon ground sumac¹

1 teaspoon tamarind concentrate2

1 teaspoon liquid smoke or 3 Tablespoons smoked paprika

½ teaspoon Dijon mustard

1 teaspoon ground cumin seed, preferably freshly ground3

3 Tablespoons porcini powder

¼ teaspoon chipotle powder, preferably freshly ground

 

  • Order online or find at Middle Eastern groceries
  • Order online or find at South Asian groceries
  • Order online or find at South Asian groceries

 

Directions                          Preheat oven to 375°F/190°C

 

Grind your spices/mushrooms/chilis, measure, set aside.            

Cover sundried tomatoes with water and heat for 5 minutes or microwave for 2. Cool, drain, chop, set aside.

 

Cook the rice as you would pasta, in ample water or veggie broth. Start testing for doneness after 20 minutes. Rice should be firm but not crunchy. Drain and set aside.

 

Depending on the size your food processor bowl, you may need to process in batches and then combine in a large mixing bowl. Pulse cooked rice until most grains are crudely chopped. Do not over process. Transfer to large bowl.

 

Combine the rest of the ingredients except oats. Process, scraping down sides, for 15 seconds. Add oats and process for an additional 15 seconds for coarser burgers or longer for burgers that are more finely textured.

 

Add to the chopped rice. Mix with your hands. Correct seasonings as desired.

 

Shape patties and place on a parchment lined cookiesheets.  Bake for 20 minutes and flip. Bake for an additional 10-15 minutes or until lightly golden and firm when you press. 

 

Build your burgers with your favorite condiments and toppings and dig in!

 

Beety Burgers