Un-Beet-Able Burger Recipe

Makes: 4-6 servings

Nutritional Highlights: Beets are rich in folate which helps cells grow and function playing a key role in controlling damage to blood vessels, not to mention they are loaded with nutrients and antioxidants.

“Fun Fact” / Tips & Tricks: To make your own gluten-free bread crumbs, tear your favorite gluten free bread into pieces and drop it into a food processor fitted with a blade. Whiz the bread in bursts until you have breadcrumbs in the form of a fine meal.

‍1. Un-Beet-Able Patty

Ingredients

2 tablespoons cooking oil

1 small red onion (100g), chopped finely

2 cloves garlic, crushed

¼ cup firmly packed chopped flat-leaf parsley leaves and stems

1 small beetroot (100g), grated coarsely

1 cup (125g) canned black beans

1/4 cup gluten-free dried breadcrumbs

1 tablespoon flaxseed meal

1 teaspoon smoked paprika

1/4 teaspoon granulated toasted onion

1/2 teaspoon salt

Instructions

In a small saute pan cook the onion with the oil, stirring, for 3 minutes or until softened. Add the garlic and keep stirring for another minute until fragrant. Set aside to cool.

In a food processor combine the onion mixture, parsley, beetroot, black beans, breadcrumbs, seasonings and flaxseed meal until the mixture comes together but still retains some texture. Shape mixture into four 9cm patties.

Using a cast iron skillet, placed either on the stove top or on the grill, heat some oil in the pan over medium heat. Cook patties for 3 minutes on each side or until golden and heated through. (Char patties slightly if you want a traditional char-grilled taste.)

2. Garlic Aioli

Ingredients

2 garlic cloves, minced

3/4 teaspoon sea salt

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup vegan mayonnaise

1 teaspoon dijon mustard

ground black pepper to taste

Instructions

Use your knife smash the cloves of garlic removing the peels and mincing finely. Top the garlic with salt. Use the side of the knife to smash the salt into the garlic, over and over, making a paste. Place the salted garlic in a medium bowl.

Add the lemon zest and lemon juice to the garlic and stir it together and let sit for 15 minutes.

At this point if you are garlic shy, you can use a spoon to strain out some of the garlic. The garlic has already worked a lot of magic on the lemon juice just from the 15 minute marinade.

If you don’t want a strong garlic flavor, you might want to remove some of the minced garlic, being careful to strain it well so you don’t lose any lemon juice.

Add in the vegan mayonnaise, dijon mustard, and some cracked pepper. Taste it and check the consistency and add more lemon juice as desired.

3. Sweet Potato Fries

Ingredients

2 pounds (about 3 large) orange sweet potato

3 tablespoons vegetable oil

1 1/2 teaspoon salt

1 tablespoon smoked paprika

1 teaspoon garlic powder

Instructions

Preheat oven to 450°F or 500 F for added crispiness. Place a roasting pan or heavy duty baking sheet in the oven to preheat. This will contribute more crispiness and cause the potatoes to steam less to avoid soggy fries.

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges.

Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices. Use your hands to mix well, so all pieces are coated with oil and spices.

Stage a thick kitchen towel or rack on your counter. Remove the preheated baking sheet from the oven and onto the staged surface or stovetop. (Watch out, the pan is hot!) Carefully spread the sweet potatoes out in a single layer on the baking sheet.

Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces. Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.

**TIP: Cooking time depends on the temperature of the oven (500°F will need less cooking time than 450°F) and the size and thinness of the sweet potato wedges. Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time.

The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.‍

4. Assemble Your Burger

Preheat grill to high. Place rolls of choice, cut-side up, on an oven tray. Place under grill for 5 minutes or until golden.

If you want to take the classic route, grab a toasted bun and slather on your garlic aioli (or preferred condiment). Top it with your burger patty and add onions, pickles, tomato, and lettuce - whatever your heart desires! Spread more sauce onto the top bun and put that lid on your burger, then enjoy with fries.

Alternatively, consider some other options when plating your burger:

1. Cut up onto a sweet potato with greens (kale, arugula or spinach) mixed into the party. Maybe with some salsa and guac thrown on top for even more fun!
2. Cut up in a wrap with a tahini spread or hummus plus all kinds of veggies and sprouts (Mmmm, sprouts! Nutrition! Protein!)
3. Crumbled up in a salad, on tacos or in a quinoa dish. (Good with any kind of dressing – balsamic, “caesar,” tahini, citrus, ect.)
4. Wrapped in a collard green with spreads and veggies
5. Just grilled or toasted alongside roasted or grilled veggies like you would eat a steak

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