© Sara Remington
Sweet and smoky beet burgers
These scarlet burgers can be served on top of grains or salad, eaten like latkes or falafel, or tucked into a bun, topped with a dip or spread. They’re delicious with yogurt, a fragrant mound of dill, and a tomato and cucumber salad on the side. The burger mixture can be made a day ahead and stored in the refrigerator.
1 yellow onion
3 tbsp. (45 ml) grapeseed oil, plus extra for searing
1 c. (250 ml) peeled and grated beets (approximately 1 small)
3 garlic cloves, crushed
1 c. (250 ml) walnuts
½ c. (125 ml) golden raisins
2 tsp. (10 ml) sweet smoked paprika
½ c. (125 ml) cooked green lentils, rinsed and drained
salt and freshly ground black
2 c. (500 ml) cooked short-grain brown rice or white sushi rice, at room temperature
Slice the onion to a thickness of ¼ inch (0.5 cm). In a medium skillet, sauté the onion in the grapeseed oil over medium-high heat for 10 to 15 minutes, until it starts to darken and caramelize. Turn down the heat slightly and add the beets along with the garlic, walnuts, raisins and paprika, and cook for 10 minutes, stirring often.
Transfer the contents of the skillet to a food processor and pulse several times until chunky. In a large bowl, combine the onion mixture with the lentils, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper.
Without washing the food processor, add the rice and egg, and pulse to form a coarse puree. Add the rice mixture to the onion-lentil mixture and mix well with your hands.
Lightly oil your hands and divide the dough into 8 portions. Shape each into a patty just under 1 inch (2.5 cm) thick.
Heat a heavy-bottomed skillet over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet and cook undisturbed for 5 minutes. Gently flip and turn down the heat to low. Cover and cook for 10 minutes, until the burgers have a firm, brown crust.
Serve hot with your favorite condiments. Makes 8 burgers.
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