Beet Burgers

File this one under healthy, but indulgent.  Quick, yet impressive.  Cheap and extremely satisfying.

The lovelies at Green Kitchen Stories came up with a brilliant recipe for a new veggie burger.  It involves raw, grated beets, oats, herbs and cheese.  In about twenty minutes you'll have all of the ingredients resting in a bowl while you prep all of your wonderful toppings.  When cooked, these beet patties are sweet and savory and surprisingly meaty.  Texturally they are spookily similar to ground beef and the color is as bright pink as the most perfectly cooked medium-rare burger.  I only wish I had their photography skills - my pictures do not do this delightful meal justice.  Please just trust me - this veggie burger is exceptional.

Bonus!  The leftovers are fabulous the next day.  Daniel is surely kicking himself for not taking lunch in to work today, but more for me!  I like to serve the day two burgers (really they are more in the fritter family, but Beet Burger has a much Better sound...alliteration people, please) over mixed greens with a fried egg, more grilled onions, and few avocado slices.  Spoon a little pesto on the top and you have a swoon-worthy leftover lunch.

This is best enjoyed with a light bodied, fruity wine.  We went for one of our staples - Copain's Tous Ensemble Pinot Noir, but a glass of gamay or a zippy rosé would be excellent choices as well.  In fact, most boozy beverages would pair nicely here, so don't overthink it.  It's summertime, who cares?

BEET BURGERS
adapted from Green Kitchen Stories
serves 4

1 medium beet, grated (for about 2 cups of beets)
1/2 white onion, grated
1 garlic clove, finely chopped
3/4 cup oats
1 egg
1 tablespoon olive oil
1 cup mixed chopped herbs (tarragon, parsley and basil are my favorites)
1/2 cup crumbled feta or cotija cheese
salt 
pepper

buns, sourdough bread, or pita - toasted
pesto + aioli (or just mayonnaise if you prefer)
avocado
grilled onions
greens

other toppings to consider: sliced mango, roasted peppers, sprouts, tomatoes, fried egg, goat cheese spread (if you choose to omit the feta)

Combine grated beets, onions, garlic, oats, egg, and olive oil in a bowl.  Mix in herbs and cheese, season with salt and pepper.  Let this mixture sit for at least 30 minutes so the oats absorb the liquid and the patties are easier to shape. 

Meanwhile, toast your bread, mix your pesto spread if using, slice some avocado and sauté onions.  Prep any additional toppings.

Scoop out a handful of the beet mixture, squeezing out excess liquid and shaping into a round patty.  Do so with all of the beets - you should have enough for 4 - 5 patties.  The smaller they are the better, so when I'm using pita bread I prefer making them half that size - think falafel.  If you're using buns, shape them like you would a hamburger patty.  

To cook, heat some oil in a sauté pan.  Add the patties carefully, making sure not to crowd the pan.  It is MUCH easier to do two rounds than to attempt them all at once.  Press the patties into the pan to flatten them a little.  I find this helps them stick together and browns the underside nicely.  Using a spatula, flip the burgers and cook on the other side until browned and heated through, about 4 minutes per side.  

Pile everything on your bun and serve with a little green salad, pickles, fries....