Vegan Beet & Brown Rice Burgers

These vegan beet and brown rice burgers get their beautiful deep-red shade from contemporary beets and their endurance from hearty brown rice and beans – with pink 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 Substances & Substitutions

• Contemporary beets. Grated uncooked beets are the star right here – they prepare dinner down into the patty and provides it that deep, earthy sweetness and vibrant pink shade. No have to peel them first, simply scrub properly. You may substitute roasted and cooled beets you probably have them available, although the feel shall be barely softer.
• Cooked brown rice. Provides construction and a mild 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 pink beans. Mashed beans are the binding component that holds the patty collectively. Black beans give a barely bolder taste; pink kidney beans are milder and mix into the beet shade 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 far more advanced than their brief ingredient checklist suggests. Do not skip it or substitute white vinegar should you will help it; the flavour profile is noticeably completely different.
• Pink onion. Sautéed till gentle and translucent, it provides sweetness and depth. Yellow onion works high quality in its place.
• Contemporary parsley. Simply a few tablespoons provides a contemporary, herby notice. Cilantro can be utilized as an alternative should you want.

Useful Suggestions

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 shortly; with out it, these delicate patties are extra susceptible 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 extremely popular combination could make them mushy slightly 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 very easy 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 finest straight out of the pan whereas the outside continues to be crisp. If making forward, reheat in a dry skillet over medium warmth slightly 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 offers these burgers a refined heat that pairs superbly 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 an alternative of brown rice. For a barely lighter texture and a protein increase, substitute an equal quantity of cooked quinoa. The patties maintain collectively simply as properly.
• Make them spicy. Add ¼ teaspoon of cayenne and a pinch of pink pepper flakes to the combination. Serve with a creamy avocado unfold to steadiness the warmth.
• Enhance the umami. Add 1 tablespoon of soy sauce or tamari to the beet combination. It deepens the savory notes significantly, particularly should you’re serving the burgers and not using a sauce.
• Herb swap. Contemporary cilantro instead of parsley offers a brighter, extra vibrant taste – particularly good if serving in a pita with tahini sauce.

Serving Concepts

These burgers are hanging on a bun – that deep magenta shade appears unbelievable in opposition to inexperienced lettuce and white vegan mayo or copycat vegan burger sauce. Their earthy, barely tangy taste pairs particularly properly with creamy toppings like avocado, hummus, or a smear of tahini. A handful of peppery arugula is a more sensible choice right here than commonplace iceberg – it stands as much as the daring taste of the beet.

They’re additionally fantastic served and not using a 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 superbly into the bowl and provides beautiful shade 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 aspect to revive the crust, or heat in a 350°F oven for about 10 minutes. Keep away from the microwave if potential – it softens the outside and makes the patties barely mushy.

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

Extra Vegan Burger Recipes

In case you liked this recipe, listed here are just a few extra you may take pleasure in:

Recipe

Vegan Beet & Brown Rice Burgers

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