Alan and I were in San Francisco last December and ate for the first time at a restaurant called The Plant Cafe. It was really good and Alan has been talking about their house-made veggie burgers since. I remember taking this shot of my lunch and thinking that the burgers was made with beets:
I mainly remember being freezing and trying to get warm on that cold, drizzly day:
I found another blogger’s re-creation of the same burgers here, but I decided to try my own, grain-free version last night. I started with five medium red beets:
I just washed them and trimmed off the ends:
Which I then put through the shredder function on my food processor:
I ended up with about 1 1/2 to 2 cups of shredded beets:
I then put in the food processor about two cups of cooked chickpeas and added that to the beet mixture. Lastly, I processed about two cups of mushrooms with some garlic, sesame seeds, spices, coconut aminos and a bit of water. The final burger mixture looked like this:
Rather than fry the burgers like they did at the restaurant, I baked them at 375 degrees for about 20 minutes on each side. Before the oven:
And after, served with some salad, onions, broccoli and kiwi:
I love that these burgers are just beans and vegetables which makes them filling in a good way. I think Alan was slightly disappointed in them compared with the restaurant version, but how could these possibly stand up to burgers that were probably made with a lot of salt and fried? He suggested adding onions to the mix which I will do with my leftovers tonight.
Beet-y Veggie Burgers – Makes 6 Servings
5 medium beets, shredded in a food processor (about 1 1/2 to 2 cups of shredded beets)
1 1/2 cups of cooked chickpeas (about 2 cans drained and rinsed)
10 medium mushrooms (about 2 cups chopped)
5 cloves garlic
1/2 medium onion (optional)
1/4 cup sesame seeds (or your choice of nuts)
1 teaspoon each ground cumin, oregano and chili powder
2 tablespoons flax meal
1/4 cup water (or enough to moisten burger mixture)
1 tablespoon coconut aminos (or low-sodium tamari or soy sauce)
Preheat your oven to 375 degrees. I find it easiest to shred the beets in a food processor and put them in a large bowl. Then, use the food processor in stages to mix up the other ingredients. I processed the chickpeas and added them to the beets and then used the food processor another time to mix up the mushrooms and other ingredients. Use your hands or a big spoon to finally mix all of the ingredients in a large bowl. Form patties with your hands and bake on a non-stick baking sheet for 20 minutes per side.
Life is starting to settle down after the emotional time I had last week. I’m juggling my three classes pretty well and making enough time for my volunteer positions (read about them in my updated “About Carrie” page here!), exercise, blogging and food shopping and preparation. Last night I also had over an hour to do some reading before settling in to finish a Netflix movie (The Scent of the Green Papaya) with Alan. Life is good!