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Beet and Brown Rice Burgers

Source of Recipe

From "Cook with Me" by Alex Guarnaschelli


Recipe Introduction

"There are a lot of plant-based meat substitutes out there, but I'm just not a fan. When I am eating a vegetable burger, I want it to be made from fresh vegetables. Beets are the obvious choice for their vibrant color and natural sweetness. When you combine the beets and their luscious tops with meaty walnuts, brown rice, the tang of a few golden raisins, and the heat of cayenne pepper, you get a dynamite burger. It tastes fresh and has that made-from-scratch flavor. I like to sandwich them in classic potato buns to give that authentic burger feel."

List of Ingredients

Burgers:
◦ 1 cup brown rice
◦ Kosher salt
◦ 4 tablespoons extra-virgin olive oil
◦ 1 medium yellow onion, grated on the large holes of a box grater (about ⅓ cup)
◦ 4 medium cloves garlic, grated on a Microplane
◦ � teaspoon cayenne pepper
◦ 2 medium red beets with tops, greens removed and coarsely chopped (about 1 cup), beets peeled and coarsely chopped (about 1 � cups)
◦ 1 cup walnut halves
◦ 1 tablespoon honey
◦ � cup golden raisins
◦ 1 large egg, lightly beaten
◦ 1 tablespoon red wine vinegar

For serving:
◦ 4 classic potato buns
◦ 1 medium head Boston lettuce, washed
◦ � cup Thousand Island dressing
◦ 1 beefsteak tomato, cut into 4 slices
◦ 1 to 2 large dill pickles, cut into �-inch rounds


Recipe

In a medium pot set over medium heat, bring 2 � cups of water to a boil and add the rice and 2 teaspoons salt. Return the water to a boil, reduce the heat to a gentle simmer, cover, and cook until the rice is tender and all of the water is absorbed, 30 to 40 minutes. Transfer the rice to a medium sheet pan and refrigerate to cool. The yield should be about 2 cups.

Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion, garlic, cayenne, and a pinch of salt. Cook until the onion is translucent, 3 to 5 minutes. Stir in the beet greens with another pinch of salt and cook until the greens are wilted, 2 to 3 minutes. Remove from the heat and set aside to cool.

Put the walnuts in a food processor and pulse until they become coarse and powdery, 10 to 12 pulses. Add the brown rice, chopped beets, honey, raisins, and cooked onion mixture to the walnuts, and pulse until it looks similar to ground beef, 10 to 12 pulses. Transfer the mixture to a medium bowl and mix in the egg, vinegar, and a generous pinch of salt. Mix by hand until the mixture is uniform, then scoop out a little less than 1 cup (about 7 � ounces) and form it into a tight patty. Repeat with the remaining mixture to make a total of four patties. Place the patties on a plate, cover, and refrigerate for at least 1 hour or up to 4 hours.

Preheat the oven to 350� F. Heat a large cast-iron skillet over medium heat and add the remaining 2 tablespoons oil. Season both sides of the patties generously with salt. When the oil begins to smoke lightly, after 2 to 3 minutes, remove the pan from the heat and arrange the patties in it with space between them. Sear on the first side until browned 8 to 10 minutes. Turn them over and brown the second side for 5 to 8 minutes. Place the skillet in the oven and cook until the patties feel firm to the touch, 8 to 10 minutes. Insert a small knife into the center of the burger and leave it there for 10 seconds. Remove the knife and touch the tip to make sure it is warm. If it is cold, cook the patties for an additional 5 to 8 minutes and test again. Transfer the burgers to a plate and let them rest for 5 to 10 minutes.

Toast the buns in the oven for a few minutes until they are light brown�you want to take the chill off them and create those crispy bun edges. Add a leaf of Boston lettuce and a dollop of the Thousand Island dressing to each bottom bun. Top with a burger, more dressing, more lettuce, a slice of tomato, three or four pickle rounds, and the top bun.

Serves 4






❧ Thousand Island Dressing:

◦ � cup mayonnaise
◦ ⅓ cup ketchup
◦ 2 teaspoons capers, chopped, plus 1 tablespoon of the brine
◦ 2 teaspoons gherkins, thinly sliced, plus 1 tablespoon of the brine
◦ 8 bread-and-butter pickles, chopped, plus 1 tablespoon of the brine
◦ 3 tablespoons red wine vinegar
◦ 1 tablespoon Worcestershire sauce
◦ Freshly ground black pepper

In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 tablespoons of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning.