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This recipe comes c/o the talented Louisa Shafia of Lucid Food. I haven't read her book yet, but it on my list and comes with great reviews. I made these burgers two nights ago for dinner and my husband and I were both really happy with them--hearty, savory, filling. After a night in the fridge, they made an equally tasty and easily reheatable lunch.
Makes 6 cakes
2 cups grated beets (approximately 1 large beet)
1 ½ cups cooked brown rice
3 tablespoons cooking oil, plus extra
1 yellow onion, diced
1 cup walnuts
2 teaspoons smoked paprika
¼ teaspoon cayenne
Salt
Preheat the oven to 350°F.
After grating the beets, place them in a colander or strainer and squeeze out the excess water. Discard the liquid and set the beets aside.
Heat a saute pan over high heat and add 3 tablespoons of oil, followed by the onions. After the first minute, reduce the heat to medium and continue cooking until the onions are caramelized, stirring often, 5-7 minutes. Stir in the walnuts, paprika, cayenne, and 1 teaspoon salt, and cook for 1 more minute. Cool to room temperature and set aside.
Place the rice in the bowl of a food processor. Process until the mixture forms a thick puree, about a minute. This will be the “glue” that holds the cakes together. Add the onions and 1 cup of the beets, and pulse just until the vegetables are broken down into small chunks, so the mixture has texture.
Add the rice puree to the remaining beets and mix thoroughly with lightly oiled hands. The mixture should be thick and easy to form into shapes. Salt to taste. Use a lightly oiled 1/2-cup measure to divide the dough into 6 balls, and then shape the balls into patties.
To make burgers, place the cakes on a greased baking sheet, brush the tops with oil, and then bake in the preheated oven for 45 minutes.
Heat a skillet over medium-high heat. Add a little oil and cook the cakes for 4-5 minutes on each side, until they form a light crust. (I didn't do this with all the cakes, as I planned to reheat several for lunch the next day on the skillet). Season each side with a little salt as they cook.
Serve hot with your favorite condiments.
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