WHAT WE’RE COOKING: THE CHESTNUT’S “GAME-CHANGER” BEET BURGERS

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On the occasions that we’ve served this meal we’ve been met with a few looks of incredulity and dismissal as these beet burgers have been passed around the table.  To some the words “beet” and “burger” should never be in the same sentence let alone the center of their dinner plate.  That said, we’ve seen those looks of suspicion transformed into smiles of surprise delight as they take their first few bites, and we hear things like, “I wasn’t a fan of beets before this, but now I don’t know – these are pretty good.”

Maybe you love beets.  Maybe you hate them, but are open to giving them another chance.  Wherever you stand in relation to beets, this is a tasty, fun and colorful meal.

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Beet Burgers:

3 cups shredded beet

2 cups shredded carrot

1 cup shredded cheese (cheddar is nice)

1 small onion, minced

2 garlic cloves, minced

1/2 cup sunflower seeds

1/4 cup sesame seeds

3 eggs

1 TBS soy sauce

1/4 cup olive oil

3/4 cup bread crumbs

1 cup whole wheat flour

1/4 tsp cayenne

1/2 tsp salt

1/2 cup chopped parsley (optional)

Mix thoroughly, and allow the mixture to rest for 10 minutes or so (this gets the bread crumbs and flour working with the moisture to bind the mixture together).  If it is still impossible to shape patties that hold together, add a little more flour.  The burgers will bind and set up in the cooking, so don’t worry too much if they seem a little fragile.  I like to make them on the thick side.

The best way I’ve found to cook the patties is to preheat my cast iron griddle in the oven at 425F, then fill up the griddle with burgers.  Bake for 10 minutes, or until the burger is nicely browned on the griddle side, then flip and bake for another 10-15 minutes.  Alternatively, place the patties on a baking sheet and bake at 400F for 25 minutes, flipping halfway through the baking once the sheet side of the burger has browned nicely.

Serve with whatever you like to top a burger with, on whatever bun you fancy.

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