Summer Beet Burgers
In a food processor fitted with a grater attachment (or using a handheld box-grater), finely grate beets and transfer to a large bowl. Set aside. Changing to the ‘S’ blade in the food processor, process the red onion and garlic together. Set aside.
Heat a medium sauté pan and add a drizzle of olive oil. Add onion and garlic mixture. Sauté briefly and add the grated beets. Continue to sauté until the beets just begin to soften. Remove from heat, let cool briefly, then, toss with quinoa flakes, lentils, and rosemary. Set aside.
Next, process the walnuts briefly in the food processor. Add cannellini beans, egg, smoked paprika, sumac and sea salt and continue to process just until smooth. Scoop into the large bowl with beet mixture and stir to combine.
Form mixture into 6-8 even 1-inch thick patties. Allow patties to sit for at least 30 minutes in the refrigerator so the quinoa flakes will absorb some of the moisture.
Preheat BBQ grill to medium high. Line a baking sheet with foil and lightly grease with olive oil (nonstick foil works well too). Place patties on foil and then slide the foil onto the grill. Grill until the underside is beginning to brown and then carefully flip the patties over. Cover grill. Continue to grill until the underside is brown and the patty is warmed through. Alternatively, you can sauté patties, flipping once the underside has browned, and finish them in a 350˚F oven until heated through, about 15 minutes.
Serve on a whole grain bun of your choice and with your favorite condiments. We love to top them with spicy Dijon mustard and microgreens!
In Your Glass
The lovely surprise of these burgers is how moist and meaty they are and are so beautifully complemented with a nice full-bodied red such as a Grenache on the rich side or a Syrah such as Shafer’s Relentless. Enjoy!