Yes, you read the correctly. Beet burger, not beef.
are all about swapping out the unhealthy for the healthy. And in this particular recipe, that means saying goodbye to meat and hello to the beet. It's a twist on a veggie burger and a refreshing change.
Beets are aplenty and plenty big at the Coronado Farmers Market right now. Maciel Family Farms has three options to choose from, but I suggest going with the purple ones, which tend to be not as sweet as the chiogga or orange. Also, they make some pretty pink burgers.
Plan on grilling out a lot this summer? Try these out. They're sweeter than your average burger, but market manager Mary Hillebrecht says a little lemon juice squirted on top while cooking can help neutralize the beet's natural sweetness.
Swapping out beets for beef will save you fat, calories, cholestrol and sodium. It's a burger you can truly feel good about eating. And you could even try pairing them with for a guilt-free cook-out!
The following recipe mixes sweet and savory and is taken from The Hearty Herbivore blog.
- 1/2 cup grated beets
- 1/2 cup cooked oats
- 1 cup uncooked oats
- 3 Tablespoons creamy peanut butter
- 2 Tablespoons barbecue Sauce
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried mustard
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- Mix all ingredients together in a bowl and form four patties from the mixture.
- Chill mixture for at least 30 minutes (tip: make these in the morning so they have plenty of time to firm up for an afternoon barbecue.)
- Grill over medium heat for about four minutes on each side, or until brown.
Top It Off
Keep the farmers market theme going and top your beet burger off with:
- fresh leaves