Gluten- Free veggie burgers made with beets, bourbon shallots, and parmesan crisps
Beet burgers with parmesan crisps and bourbon shallots
Beet Burgers with bourbon shallots and Parmigiano Reggianno crisps
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
- Start by cooking the rice. You will need a 1/2 cup of dry brown rice cooked in 3/4 cup water.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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?