Beet Burgers (with balsamic)
My goodness these are delicious. I can verify that after having consumed near a dozen of them since we first started enjoying this recipe about a month ago. We have Mark to thank for this burger recipe & cooking experience, as it has practically become a weekly specialty since it’s “discovery.” Earthy beets combined with beans, oats, onion, garlic, dill... plus a balsamic reduction = the perfect veggie burger! Honestly, if you’re a veggie burger fiend, like us, you will likely love this homemade version.
Since I’ve gone into detail on the way we grow beets before, you can find our specific growing details on the link for the Beet Ball recipe here: http://stonecropgarden.org/vegetablog/beet-balls .Which means that now it is time to dive right in to the recipe here! Originally sourced from Connisseurus Veg on convegblog.com this version is nearly identical to the one shared below, with the exception of using half of the amount of balsamic. You can find the original link here: https://www.connoisseurusveg.com/beet-burgers/
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1/2 cup balsamic vinegar
1/4 cup organic brown sugar
1 1/4 cups rolled oats
1 (14 ounce) can black beans, drained and rinsed
1 1/2 cups shredded beets (about 1 large beet, or lots of small ones in this case)
1 small onion, diced
3 garlic cloves, minced
1/4 cup chopped fresh dill
1/2 teaspoon salt, or to taste
Black pepper to taste
1-2 tablespoons canola oil, or another high-heat oil
6 burger buns
Begin by making the balsamic reduction. Stir the balsamic vinegar and brown sugar together in a small saucepan and place over medium-low heat.
Bring the mixture to a simmer, lower heat and allow to cook, stirring occasionally, until the mixture is about as thick as chocolate syrup, about 15 minutes.
Remove the balsamic reduction from the heat and allow it to cool for a few minutes while you prep the remaining ingredients.
Place the oats into a food processor bowl and blend to a coarse powder.
Add the beans, beets, onion, garlic, dill, salt, pepper, and 2 tablespoons of the balsamic reduction to the food processor.
Pulse until the ingredients are finely chopped and well combined.
Taste test the mixture and adjust any seasonings to your liking.
Lightly oil a medium skillet and place it over medium heat.
Shape the beet mixture into 6 patties and arrange as many as you can in the skillet without overcrowding.
Cook the patties for about 4 minutes on each side, until lightly browned.
Drizzle 1-2 teaspoons of the balsamic reduction over each patty. Flip and drizzle the opposite sides. Flip again and cook for a few seconds before removing the patties from the skillet.
Cook any remaining patties in the same manner, adding oil to the skillet as needed between batches.
Stuff the patties into buns and top with toppings of choice. Drizzle with some of the excess balsamic reduction if you like.