ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Vegetarian & Vegan Recipes

Gluten- Free veggie burgers made with beets, bourbon shallots, and parmesan crisps

Updated on March 4, 2014

Beet burgers with parmesan crisps and bourbon shallots

4 stars from 1 rating of Beet Burgers

Beet Burgers with bourbon shallots and Parmigiano Reggianno crisps

Are you looking for all the flavor but none of the fat? This is the recipe for you! Delicious!
Are you looking for all the flavor but none of the fat? This is the recipe for you! Delicious! | Source
Cut off your beet tops( I have several recipes that utilize beet tops) and scrub and peel your beets.
Cut off your beet tops( I have several recipes that utilize beet tops) and scrub and peel your beets. | Source
You can hand grate or grate the beets in a food processor. If you grate by hand it will turn your hands very pink!
You can hand grate or grate the beets in a food processor. If you grate by hand it will turn your hands very pink! | Source
Chop the garlic: love, love, love that smell!
Chop the garlic: love, love, love that smell! | Source
Onion is chopped and ready for the pan. Then add the garlic. Make sure you chop and set aside enough for the bourbon flavored onions.
Onion is chopped and ready for the pan. Then add the garlic. Make sure you chop and set aside enough for the bourbon flavored onions. | Source
Beets are in the pan.
Beets are in the pan. | Source
In a large mixing bowl mash your beans with a pastry knife, potato masher or fork.
In a large mixing bowl mash your beans with a pastry knife, potato masher or fork. | Source
Add the beets, rice, parsley and miso to the bowl and mix.
Add the beets, rice, parsley and miso to the bowl and mix. | Source
I am using a biscuit cutter to form the burgers right on the tray. This way I can just pop the whole tray in the freezer.
I am using a biscuit cutter to form the burgers right on the tray. This way I can just pop the whole tray in the freezer. | Source
Look like it will serve eight or freeze well for future dinners!
Look like it will serve eight or freeze well for future dinners! | Source
You want to get a nice sear on the outside. That is the key to the great flavor.
You want to get a nice sear on the outside. That is the key to the great flavor. | Source
If you are vegan, you can skip the parmesean crisps and still enjoy a great burger!
If you are vegan, you can skip the parmesean crisps and still enjoy a great burger! | Source
I grated the cheese on a cutting board then transfered it to a biscuit cutter giving it the same size as the burger.
I grated the cheese on a cutting board then transfered it to a biscuit cutter giving it the same size as the burger. | Source
A quick trip in the oven and you have a parmesean crisp! These are great to take to parties. Everyone loves them and they are so easy to make.
A quick trip in the oven and you have a parmesean crisp! These are great to take to parties. Everyone loves them and they are so easy to make. | Source
Cheese is why I just can't be vegan. I try but it's such an awesome food!!
Cheese is why I just can't be vegan. I try but it's such an awesome food!! | Source
Rough chop the shallots.
Rough chop the shallots. | Source
Saute shallots until nicely brown.  Just before serving, pour in the bourbon and saute maybe one more minute.
Saute shallots until nicely brown. Just before serving, pour in the bourbon and saute maybe one more minute. | Source
Perfect color. I did not season with salt because there is pleny in the cheese crisp.
Perfect color. I did not season with salt because there is pleny in the cheese crisp. | Source
I served these on my whole wheat pretzel rolls. Awesome!!
I served these on my whole wheat pretzel rolls. Awesome!! | Source

Cook Time

Prep time: 59 min
Cook time: 12 min
Ready in: 1 hour 11 min
Yields: Serves eight people

Beet Burgers with bourbon shallots and cheese crisps

  • 3 medium beets, grated
  • 2 tablespoons olive oil
  • 1 large ( 2 cups) onion, diced
  • 1 1/2 tablespoon miso paste, or 1/2 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1 can fava, black or red beans, drained
  • 1 cup brown rice, cooked
  • 2 tablespoons fresh parsley, or 1 tablespoon dried parsley
  • 1/2 teaspoon freshly ground pepper
  • 5-6 garlic cloves minced, For the toppings: 1/4 cup grated parmesan cheese, per crisp
  • 3 large shallots, sliced
  • 1 shot bourbon, whatever you have on hand
  • 1/2 teaspoon freshly ground pepper

Beet Burgers with bourbon shallots and parmesan crisps

  1. Start by cooking the rice. You will need a 1/2 cup of dry brown rice cooked in 3/4 cup water.
  2. Scrub and peel the beets. Use the large holes on your grater to grate the beets. You also can use the grater blade on your food processor.
  3. In a large saute pan that has a lid, start by sauting the onions for 5 minutes, then add the garlic and saute another 2 or 3 minutes. Add the beets and saute another 10 minutes until beets are soft. Add the vinegar and stir to combine all the ingredients. Set aside to cool.
  4. In a large mixing bowl mash the beans and miso paste with a potato masher or fork. Add the beet mixture, rice, parsley and pepper. Mix all the ingredients together.
  5. Shape into 8 patties. I used a biscuit cutter. You can refer to my photos for more detail. Set aside the patties you want for dinner and pop the rest into the freezer. I like to vacuum seal them in a freezer bag for future use. Turn oven on to 350 degrees so as to get the oven ready for the cheese crisps.
  6. In the same pan as your beet mixture, saute the shallots in the oilve oil until brown, and then finish it by adding the bourbon shot. Cook for 30 more seconds. Set aside until burgers are ready.
  7. Grate your cheese, and then using parchment paper or a sil-pat , grab the biscuit cutter and sprinkle 1/4 cup of parmesean for each cheese crisp you desire. Bake for 10 minutes, remove from oven and let it cool for a few minutes.
  8. To cook the beet burgers using a saute pan, put in 2 tablespoons of olive oil and turn on the burners to medium high heat. Place in the burgers and cook each for 5 minutes, but don't let it burn. Then lower the heat slightly, flip your burger and cook for another 7 minutes. Serve your burger on your favorite bun, with the shallots and cheese crisp. So good!

Beet burgers with bourbon shallots and cheese crisps

The inspiration for this burgers actually came from one the girls I work with. She was telling me about this cool restaurant she and her husband found out of town. She is one of those people who will try anything once, but her husband is more finicky. He is slowly coming around to the idea that there is a world of food out there besides steak and potatoes. On a whim or some lame attempt to please his wife he ordered the beet burger after the waiter told him he would not be disappointed. He was not! In fact he begged for the recipe! The chef was pretty reluctant but gave away some of it. The rest is their taste memory and my creativity. The cheese crisps and shallots are what I thought would add lots of interest just in case my idea was off the mark. It turned out the burger is delicious on its own! Of course cheese and carmelized onions is always a hit with my husband.

I realize that my some of my recipes have a lot of ingredients but don't be put off by this. If you set some time aside to make some of the more involved recipes your will always have enough for at least another lunch the next day. So just tell your self that extra time means multiple meals. This recipe gave me 6 frozen patties. That's six future meals ( my husband and I share half) where you just have to figure out the side dishes. Its worth the time to have dinner already in the freezer that's healthy and delicious. Think of how many nights you could cut out all the fat and calories of a delivered pizza. Now that's worth a few extra steps in the kitchen. Isn't your health and the health of your family worth it?

Beet burgers with bourbon shallots and cheese crisps

Comments

    0 of 8192 characters used
    Post Comment

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      What's really great is you won't think you are eating beets!

    • EatCookReview profile image

      Chantele and Julie 3 years ago from Wales

      Oh tha is really interesting, wouldn't have thought to do that with beets!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      This may not be the perfect recipe but, it's pretty darn delicious. I also love beets. One of my favorite ways to eat them is raw. The last time I was in Paris in a very popular vegetarian restaurant I was served a simple salad of grated raw beets on one side and grated carrots on the other. I make it home quite often. Thank you for your kind words.

    • Silva Hayes profile image

      Silva Hayes 4 years ago from Spicewood, Texas

      I will try this for sure. Well-written and interesting. I happen to love, love, love beets. If I had my life to live over again, I would be a beet farmer. I'm a vegetarian and always looking for the perfect recipe for a good veggie burger.

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      I wouldn't put them on the grill for 2 reasons, one they need to be seared off in a saute pan to get a nice carmelization going on the outside. That is where all the good flavors are going to happen and two, they just might fall through the grates. Try my portobello mushroom recipe on the grill and just throw it on whole grain bun. Thanks so much for your interest!

    • DzyMsLizzy profile image

      Liz Elias 4 years ago from Oakley, CA

      This sounds really interesting! How well do they hold together? Do you think they would "survive" if cooked on the BBQ grill, or would they, like many other types of veggie patties, crumble apart and fall through the grids?

      I'm bookmarking this, for sure! Voted up, useful, interesting and starred!

    Click to Rate This Article