Beet Burgers

I read this article from the Union Tribune on different veggie burgers around town. I'm always looking for good meat-free options and the article made mention of a few I haven't tried yet. Although I have been to Neighborhood, I had their black bean burger while there and not the beet burger. Imagine - a restaurant that carries not one but TWO homemade veggie patty options!

Since I didn't see myself going to Neighborhood any time in the next few weeks and we had a BBQ to cook for (with vegetarians coming), I tried making the beet burger recipe from the article.

The wide range of ingredients made it a time-consuming recipe to make, especially if you make the seitan from scratch. But the result was worth it. Beautifully pink-red patties with a nice texture, the vegetarians and I loved them.

Here's one shown with sliced heirloom tomatoes, red onion, and hummus spread on the bun:

Beet Burgers
Serves 10 (as 6-ounce patties)

Craig Jimenez, the chef at East Village’s Neighborhood, recommended this recipe for do-it-yourself cooks. He suggested using the freshest ingredients possible, which contributes to consistent texture.

“We are looking for the same salivation we get from eating an aged beef burger — its juiciness, flavor, bite resistance,” Jimenez said.

Note from Veggie Choices: The beet burger is just as mouthwatering to non-meat eaters.

4 to 6 large striped beets, (roasted, then peeled, then grated)
1 1/2 cups lightly roasted cooked chickpeas
1 to 1 1/2 cups toasted and ground flaxseed
1 cup cooked red quinoa; cooked according to package directions, then lightly roasted in a sauté pan
1 cup prepackaged plain seitan or homemade seitan (recipe follows)
1 teaspoon smoked paprika
1 tablespoon roasted garlic
Coarse sea salt, to taste
Freshly ground black Tellicherry peppercorns, to taste

Combine all ingredients until they form a ball. Add more toasted ground flaxseed for the right consistency. It should come together smoothly and not be dry or too soft or mushy. Remember, the texture of each ingredient should be visible and provide bite.

When your patties are shaped to a 1/2-inch thickness, sauté in a nonstick pan. Place on a toasted whole-wheat bun and top with aged cheddar or Gruyere cheese, fresh tomatoes, red onions, butter lettuce, pickles and spicy brown mustard. Chipotle hummus also makes a nice spread.