Ground Beet Burger
We’ve featured this burger in the YamChops butcher counter since opening in June of 2012, and it’s been a struggle to keep it in stock since day one! It’s a bit of work…but I promise you…it’s worth every second. These burgers can also be frozen which, when loosely translated, means – double up!
1 cup (195 g) cooked brown rice
1 cup (320 g) cooked and mashed potatoes – we use yellow-fleshed Yukon Golds
1 cup (150 g) diced sweet onion
3 cloves garlic – minced
1 cup (150 g) grated turnip
1 cup (150 g) grated carrot
1 cup (150 g) grated red beet
1 cup (150 g) grated zucchini
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
1/2 cup (50 g) chopped pistachios
2 tbsp tamari or soy sauce
1-1/2 tbsp nutritional yeast
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
Cook the rice and set aside to cool completely. Peel, cook and mash the potatoes and set aside to cool completely.
Dice the onion and mince the garlic. Heat 1 tablespoon of grapeseed or canola oil in a medium frying pan over medium heat. Add the onion and sauté until translucent – approximately 5 minutes. Add the garlic and continue to sauté for 2 more minutes. Remove the mixture from the heat and allow it to cool.
Peel and grate the turnip, carrot and beet. Trim the ends and grate the zucchini. Place all of the grated vegetables in a strainer and let rest for 30 minutes to drain off any excess water.
Preheat your oven to 350°F (177°C).
Once the onion mixture has cooled add it to a processor along with the rice, parsley, dill, tarragon and pistachios. Pulse the mixture 5 or 6 times until it is coarsely blended.
Empty the mixture from the processor into a large bowl and add the mashed potatoes, grated vegetables, tamari, nutritional yeast, salt and pepper.
With your hands, mix everything together in the bowl until it is fully integrated. You may want to don a pair of plastic gloves as the beet will color the mixture (and your hands) red.
Form the burgers, place them on a parchment lined baking sheet and refrigerate for 15 minutes. At YamChops we use a 4 oz scoop to measure our burgers.
Bake the burgers for 30 minutes – carefully flipping them over halfway through the cooking time. The burgers will firm up in the oven.
To finish the burgers: place the baked burgers on a preheated bbq and grill them until they are nicely grill-marked on both sides.
Grab yourself some fresh burger buns and the toppings of your choice.