Recipe: Beet Burgers

February 25, 2010 at 10:00 am 21 comments

This recipe is inspired by a restaurant I visited in one of my favorite cities, San Francisco. I recently visited the fog city last December. While celebrating my friends’ graduation I was recommended to visit the Plant Cafe. It is now one of my favorite restaurants! The restaurant has a great atmosphere inside, and also has a menu that will make your tummy SO happy! Most of the restaurant’s ingredients are locally grown and organic. While I was there, I ordered the famous Plant burger.

It was love at first bite.

With that said, I have had dreams about sinking my chompers into another one of the Plant Cafe’s burgers, but it’s next to impossible since I live so far! I took my best shot at trying to recreate the masterpiece. I will admit that it isn’t the same, but it has a flair all its own. It may be vegetarian, but I think this burger will please any carnivore out there brave enough to give it a try πŸ˜‰

Beet Burgers

(Makes 12 burger patties)

Ingredients:

  • 4 Medium beets, peeled
  • 3-5 cloves garlic, peeled
  • 1 large carrot, finely shredded
  • 2/3 C bulgur, cooked
  • 1/3 C red lentils, cooked
  • 6 oz. button mushrooms
  • 1 C cashews, soaked 8 hours earlier
  • 2 Tb ground flax seed
  • olive oil
  • salt and pepper

* Bulgur wheat can commonly be found at your local health food store. When cooked it has a chewy texture. I usually buy mine in bulk. Here is what it looks like:

Directions:

  1. Before doing anything, pre-heat your oven to about 400*F
  2. Peel your beets and garlic. Make sure the beets are cut to smaller pieces so they cook easier. Place them in a cookie sheet and drizzle them with olive oil. Place in oven and roast for 30 minutes or until tender. Once tender, remove from oven to cool and lower heat to 350*F
  3. While your beets are roasting, cook your bulgur wheat and red lentils (separately). Once they are cooked, set them aside to cool.
  4. For this recipe I used cremini mushrooms, but you can use any small button ones. Remove the stems and thinly slice your mushrooms. After you have thinly sliced them, give them all a nice rough chop so you have small bits.
  5. Place your carrots, soaked cashews, cooked bulgur wheat, and cooked red lentils in a food processor with the S-blade in place. Process until everything is well combined.
  6. ***This part might get a little messy! Maybe it’s just my small food processor though.. so hopefully you have a bigger one. Anyway..this is how I did this step!*** Dump the mix from the processor out into a large bowl. Take the S-blade out, and replace it with a shredder blade. Shred your roasted beets and garlic together, they should shred directly into the processor container. Once you have the shredded beets remove the shredding attachment and add the S-blade attachment again. put the carrot/cashew/bulgur/lentil mix back into the processor container with the shredded beets. Add the mushrooms and flax too. Process until everything is well combined, slowly adding olive oil if the mixture is too dry. You want it to be fairly moist and moldable.
  7. One everything is nice and happy and mixed together, empty it all out into a large bowl. This will make it easier to make the patties.
  8. Take about a tennis ball size of the mixture and form into a burger patty, and place on a lightly greased cookie sheet, or a silicone baking sheet. Repeat until all the mixture is used up. I found that this recipe makes around 12 patties. ***It’s okay to bake 6 at a time! πŸ™‚ Just refrigerate the rest of the beet mixture while you are not using it***
  9. Place the patties in the oven that set at 350*F for 15 minutes. After 15 min, gently flip each patty over for another 15 minutes.
  10. While your burgers are in the oven, prepare the fixings! For my burgers I love using these sprouted burger buns…It is also easy to prep in advance too, like these veggies that I sliced earlier in the day…And whether you want it completely vegan or vegetarian is completely up to you. For these burgers, I used a sage goat cheddar from Spring Hill Cheese!Β They sell at my local farmers market. It tastes amazing!
  11. Once the burger is ready, serve between some toasted buns and with a side of sweet sugar snap peas! Yum!

Happy chomping! πŸ˜€

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Entry filed under: Recipe.

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21 Comments Add your own

  • 1. Carla  |  February 25, 2010 at 10:33 am

    This looks B O M B and I see you used El Tigre bread again πŸ™‚

    Reply
  • 2. Jolene (www.everydayfoodie.ca)  |  February 26, 2010 at 2:49 pm

    Beet burgers!!! Crazy!!! I love beets πŸ™‚

    Reply
  • 3. Lance  |  January 12, 2011 at 4:39 pm

    My family ate at the Plant Cafe on the Embarcadero last summer, after walking through the nearby Ferry Building and finding all the restaurants there to be ridiculously crowded. I ordered the Plant Burger, and I must say that at first I was put off by the texture — a bit mushy as compared to ground beef. But after another bite, I realized that not only was this as good as a meat-based burger — it was *better* !!

    Now I’ve had a hankering for making my own Plant Burger. I went to the Plant Cafe website and they described the ingredients, but didn’t spell out the recipe (proprietary of course!). So I’m glad to find your take on their Plant Burger.

    On the texture issue, my thought was to use something that would work as a sort of binder. I was thinking of substituting well-cooked steel-cut oats for the bulgur wheat. They have a similar texture and taste, I feel, but the oats may serve to hold the burger together better. I haven’t tried this yet, so your recipe is going to be where I start. Thanks for posting!

    Reply
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Hello! My name is Alexandra.


This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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