Or can they?
Well, they can’t be beat, but they’re made from beets! :D
I’m on a bit of a beet kick this week, but its all because of the Sweet or Savory Kitchen Challenge that’s happening. The ingredient of choice is beets! This recipe, however, it not my entry. That’s coming soon :)
This recipe was actually taken from the amazing Ricki at Diet, Dessert, and Dogs. I saw the photos and my mouth started to water. And after I made my other beet dish that was for the challenge, I had one large beet left over. I HAD to try these.
Unfortunately I didn’t have a lot of the items on hand, so I improvised. I’m not sure what Ricki’s burgers taste like, but they have to be amazing. I mean, I didn’t even follow the recipe right and these have me feeling like I could ‘beet’ someone up if they were to attempt to snarf one from my fridge. Corny? Yes. Awesome? Oh yeah :)
(Adapted from Ricki’s Beet Burgers)
1/2 cup of whole amaranth grain
Leftover beet water* plus tap water to equal 1 1/2 cups
1 large root beet (*water left from cooking used as above)
1 1/2 cups of un-roasted white peanuts
1/2 cup of rice flakes
1/4 cup flax seed meal
2/3 of large red pepper (about 1 cup after chopped)
1 tablespoon canola oil
3 tablespoons water
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon all purpose adobo seasoning
3 teaspoons dried crushed parsley leaves
1 teaspoon onion powder
1/4 teaspoon dill weed
2 pinches of ground cayenne pepper
Let me first provide a disclaimer. These burgers are a lot of work, at least for someone who doesn’t own a food processor (well, I do, but its in storage and I can’t get it till June). So I did all this in a blender, but even though it was hard work – it was beyond worth it!
Start by peeling your large beet. (I’d say it was about the size of 1 cup). Chop into 3 or 4 pieces and place in 2 cups of water in a medium saucepan. Let it cook in the boiling water for about 15-20 minutes.
While this was happening, I took the white peanuts and started chopping them. (I have one of those nut/onion choppers from Pampered Chef – best gift ever!) So they were chopped from very fine to sort of coarse. In a medium bowl, mix the chopped peanuts with the flax seed meal and rice flakes.
In the blender, add about 1/2 cup of the peanut mix and blend for about 10 seconds. Dump that into a large mixing bowl. Do this until all the mix has been finely ground.
Preheat the oven to 350 degrees.
At this point, the beet should be cooked. Remove it from the pan (tongs would have been ideal, but I used a knife to jab it out :D), but be careful not to loose any of the liquid – you need it! Poor the liquid into a large glass measuring cup. Add regular water until it reaches 1 1/2 cups. Put it back in the pan on the stove and add 1/2 cup of whole amaranth grain. That will take about 15 minutes to cook if on medium/high.
Take the beat and chop it up into smaller pieces. Also take and chop up the red pepper. I put the two in the blender and of course if wasn’t happy; it wouldn’t chop them without liquid. So I added 1 tablespoon of canola oil and 3 tablespoons of water. It worked perfect! Once all that is blended, add it to the large mixing bowl with the peanuts, flax, and rice flakes. Also now add the salt, minced garlic, adobo seasoning, crushed parsley, onion powder, dill weed, and cayenne pepper. But wait to mix it up.
Once the amaranth is done (all water should be cooked out of it, no draining needed! It’ll also be a beautiful reddish color), add it to the mixing bowl. Mix all ingredients well.
Spray or grease a cookie sheet or large flat pan. Scoop the batter, place it on the pan (I got 6 to fit on each pan), and then use your fingers to flatten and shape the burgers. Mine were 3-4″ in diameter and about 1/2 thick. (I used a 1/4 cup as my measuring tool, it was just the right amount of burger batter to use)
Bake at 350 for 20 minutes. At that point, I took them out of the oven, used a large spatula, and flipped them over. I actually would pick one up at a time, spray the place where they were going back, and then flipped it over. Just to make sure it didn’t stick :) Cook them for an additional 10-15 minutes. Makes 1 dozen.
And that’s it! Thanks to Ricki for these amazing burgers (I know, I DID botch up the recipe, but the results were still wonderful!!!!)
This recipe is linked to Just another Meatless Monday, Meatless Monday, Mouthwatering Monday, Homemaker Monday, Tempt my Tummy Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Foodie Friday, Food On Fridays, Finer Things Friday, the Grocery Cart Challenge Recipe Swap, Friday Food, Friday Favorites and Tasty Tuesday.