Monday, June 23, 2014
Best Beet Burgers & Sweet Potato Fries
Hands down the BEST veggie burger I've ever had! I found this recipe in one of my Natural Health or Yoga magazines and put it to the test when I was with a group of friends on a vacation in Colorado. The guys didn't want to admit that they enjoyed it ;) but my roommate and I have made them multiple times since. If 'beets' sound displeasing to you or you are not interested...at least give this recipe a try. Beets are great for detoxing your body and these veggies burgers will definitely meet your daily fiber requirement.
Makes 6 patties (I've doubled the recipe every time I've made them because I was either serving a large group or I saved some for leftovers)
Preparation time is about 60-75 minutes
Beet burger ingredients
4 medium beets - peeled and cut into small quartered pieces
1 tablespoon olive oil
Coconut oil as needed
1 cup diced mushrooms
1/2 cup minced onion (sweet onion or scallions)
1/2 cup grated carrots
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 cup raw cashews
1 15-ounce can of chickpeas (drain them)
1 cup cooked quinoa or brown rice (I've used both - I think the rice helps them stick together a bit better but for those who don't eat rice you can definitely use quinoa)
1/2 teaspoon Himalayan salt
1/2 teaspoon pepper
1 1/2 tablespoons Dijon mustard (Optional: I've actually never used mustard before but it is included in the original recipe)
*Preheat oven to 400 degrees.
*Drizzle cut beets with 1 tablespoon of olive oil and place on baking pan. Roast until tender about 30-45 minutes. Remove from oven and allow to cool. Dice into smaller pieces and place in a large bowl
*Over medium-low heat add about a tablespoon or so of coconut oil to a frying pan. Add in mushrooms, onion/scallions, carrots, cumin, and paprika. Cook until the vegetables are tender (approximately 5 minutes). Add to the bowl with the beets
* Pulse cashews in a food processor or blender (I use my ninja blender!). Add to bowl of beets and veggies
*Pulse chickpeas in food processor or blender until it makes a thick paste. Add to bowl.
*Add cooked rice/quinoa, salt, pepper, and optional mustard to bowl and mix well.
*Press the mixture into 6 patties and refrigerate for at least an hour
*Grill on medium-high heat or sear patties in a hot, well-oiled frying pan (coconut oil is best for cooking at medium-high heat whereas olive oil is better on low heat or just as is like using it on salads) for 4-5 minutes. Be careful when flipping with a large enough spatula and cook for another 3-4 minutes.
I either place the burger on top of lettuce or just use a knife/fork to cut it. Top it with some fresh avocado or maybe some hummus and BOOM - you've got one heck of a veggie burger!
My favorite side to have with ANY meal, of course, is SWEET POTATO FRIES
Ingredients for Sweet Potato Fries
1 Large sweet potato (Depending on how many people you are feeding - to serve 2 people I use one large sweet potato)
Olive Oil or Coconut Oil
Chili powder (optional)
*Preheat oven to 425 degrees
*Cut the sweet potato however you please (fry type, thin, long pieces or half circle type cuts) - just remember to keep them a bit thinner, maybe like a 1/4 inch thick, otherwise it will take much longer for them to cook.
*Place sweet potato pieces in a bowl and cover with olive oil or coconut oil. Just enough to give them a little glaze
*Sprinkle the spices in any way that you please. It depends on how you want them to taste but an equal amount of all that I have listed is honestly the best way to go :). Cinnamon gives them a sweeter taste, while chili powder adds a little zip, and you can never go wrong with some garlic. Keep it light on the salt/pepper.
*Use your hands to evenly mix around and spread the spices across all the pieces. Don't completely cover the sweet potato in spices, but enough to give it a decent dust.
*Cover a baking sheet with about a tablespoon of coconut oil and spread your creation evenly across. Check on sweet potatoes after 15 minutes, and flip if they are not quite done. In my oven it takes about 20 minutes. Poke with your finger and they should be soft when ready.
*Let cool and then SERVE/ENJOY!