Sunday, January 31, 2010

Beet Burgers!

Let me start this post off by saying that I'm not a fan of beets. However, when I saw Fat Free Vegan Kitchen's post for Roasted Tofu-Beet Burgers I fell in LOVE with the color. Yes. The color.
Now mind you I've only eaten beets on a few different occasions, and could never seem to get past their sweet dirt-like taste...but yesterday I finally decided to purchase a bunch from my local natural foods store. Determined to see for myself what a raw/vegan Beet Burger would taste like, and whether or not I could mask the earthy beet flavor and actually change my opinion of the root veggie.The results? Well, they were pretty startling. In fact, my sister and fellow veggie addict had the same adversity to beets - but with a little persuasion she tried the Beet Burger and happily gave it her seal of approval!
So here you have it...
Beet Burgers with mustard, red onion, avo, tomato, sandwiched in between romaine leaves

Beet Burgers 
1 c (packed) Shredded Red Beet
 1 c Cashews (soaked 2 hours)
5 Tbsp Ground Sunflower Seeds (OR Ground Flax seed)
4 Tbsp Unpasteurized Mellow White Miso 
2 tsp Onion powder
1 tsp dried Oregano
1/4 tsp ground Celery Seed
1 tsp dried Chive
1/2 tsp Cumin
2 pinches Garlic Granules
2 pinches Ground Black Pepper
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Place all of the above ingredients into food processor. Process until mixed and ground evenly, do not over process! You don't want a paste, just a nice evenly ground texture.
Optional: form into 4 patties and dehydrate for 3-4 hours. This will firm up the Burgers slightly, which I prefer. 
Nested on top a bed of raw Sauerkraut, drizzle of yellow mustard, sliced red onion and tomato. A winning combination of flavors if you're like me and LOVE acidity.

xoxo,
Sarahfae - AtV

10 comments:

  1. Mmmm yes i love the acidity too! These look might fine, can't wait to try them - i shall look forward to the next time the veggie people include a heap of beets in my mystery box order :D.

    I was never a big beetroot fan either - mostly because until recently i'd only ever eaten those sad, soft, sickly sweet canned ones - YUCK. I couldn't believe how crunchy and light (like pomegrante seeds) raw beets were. But i was still at a loss over how to use them.

    Very recently i fell in love with this recipe: http://goneraw.com/recipe/beetroot-dip.

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  2. I'm glad to know that I'm not the only one who's a fan of acidity Katrina! Thank you so much for the comment! :))

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  3. As a person who is unlikely to give up meat, you have me seriously tempted.

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  4. These are gorgeous! What a rainbow. I had the first beets I ever LOVED over Christmas. The grower said something about leaving them in the ground and them getting sweeter. They were HEAVEN. And they had an amazing texture. I'm a fan for life. Plus you can sing, "We've got the Beet" when you're making something beet based. Love that.

    Totally off topic- but I was wondering how you prep your nori when you're making rolls. Do you toast it?

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  5. Hi Sarahfae, I don't have a dehydrator - should I put these on a very low temperature in the oven with the door ajar for the same effect? What do you suggest? Otherwise, I do live in Australia where it's hot at the moment - would you leave food out in the sun (covered of course)? I'm new to various dehydration methods... They look so good! Jules (Raw & Peace)

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  6. hi jules - you actually don't need to dehydrate these at all. i've made them both ways, one batch dehydrating them for a short period, and one batch not dehydrated at all. both batches turned out great. the only difference was a slight texture change, and of course the warmth aspect. thank you so much for the comment!
    ~s

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  7. I've always been really fussy about beets, but this looks like this recipe that's going to win me over. Thank you so much!

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    Mary at This is Vegan
    http://thisisvegan.blogspot.com

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  8. im making this right now and it looks so yummy! i love your site girl!

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