Quarter Pounder Beet Burger Recipe

by Sonia on June 28, 2012

Post image for Quarter Pounder Beet Burger Recipe

Hi! Hello!

Today I’m going to share something that always can be found in my freezer, a veggie patties. And I always need to. While I was away for India trip for a month and I made a lots of frozen goodies with a huge batch of 2 different types of veggie patties for him. Because I know when he come late from work and tired to cook something, he would whip up 2 burgers in no time. If there is something he is not satisfied with meal or hungry he would ask me for a simple burger, a veggie burger pressed between two breads. If I’m not in mood of cooking (which is rare!) he would ask me to prepare a healthy burger with 2 10 minutes Maggie noodles. I could survive on just simple oats + milk only. I urge you try this and you’ll be hooked with these patties forever.
beet-burger-prepping
I have almost stopped to buy ready-made oily patties from supermarkets. We all know it loaded with all fats and very greasy. I was very concerned to make it at home that can freeze well. I found it at PPK site and didn’t disappoint. I tried it couple of times and finally sharing with you too. I made some changes to original recipe and adjusted to our liking. I made it a bit spicier and tastier adding red chili powder and cumin powder.

Only brown rice will work perfectly because it has nutty and chewy texture. I’m not sure how other types of rice will go. I suggest you to use brown rice only as it tastes very beautiful when patties are bit charred. Plus, the original recipe used brown lentils but I used even healthier choice. A cup of sprouted beans! It’s just my experiment and a bag of sprouted beans needed to be used from my freezer. It definitely adds extra nutrition and flavour too.

beet-burger-5

Quarter Pounder Beet Burger
Author: 
Recipe type: entrée, Main
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 patties
 
This burger patty has very crunchy and nutty flavour. I make a large batch, almost double the recipe and freeze them. It’s very inexpensive and much healthier than store-bought ones.

**If you are using sprouted beans, no need to cook. Just add as it is.

Lightly tweaked from PPK
Ingredients
  • 2 cups cooked & cooled brown rice
  • 1 cup sprouted beans (any) or [brown/green lentils, cooked, cooled, drained well)
  • 2 small beets, shredded
  • 1 tsp cayenne pepper or red chili powder, less or more
  • 1 tsp cumin powder
  • 1 teaspoon dry thyme leaves, crushed in fingers
  • ½ tsp fresh black pepper
  • a tiny onion, very finely chopped
  • 2 cloves garlic, minced
  • about 1 cup breadcrumbs, add as per needed
  • salt to taste
  • oil for the cooking the patties
How to:
  1. In food processor bowl pulse down the cooked brown rice, shredded beets and sprouted beans (or lentils) few times until well combined. You should still see a texture of rice and beets. Transfer to a wide mixing bowl and add in all other ingredients. Mix well and taste. Adjust the seasoning.
  2. If your mixture is still wet and difficult to form a patty put it in fridge for ½ hour or so.
  3. A non-stick baking paper or parchment paper or silicon baking mat is very helpful here. Line a baking sheet or large tray with non-stick baking paper or silicon mat. I used 3 inch cookie cutter for uniform patties. Use anything like ring mold or round cookie cutter. Or shape them with hands. Form all mixture into patties.
  4. My patties were still wet and difficult to handle. I put them all in freezer with tray for ½ hour or so. This way they firmed up nicely and handled easily.
  5. I used my favourite Dosa tawa (griddle) but use any non-stick or cast-iron flat pan or griddle whatever you have on hand. Cook patties with a little oil for 5-7 minutes each side on medium heat.
  6. Using Dosa tawa I was able to cook 5-6 patties at the same time without crowding them. They came out nicely charred and perfect.
  7. These patties goes well in sandwich or burger. Serve immediately with your choice of toppings and sauce. We enjoyed our burgers with sliced avocado (not in picture), green salad mix and hot chili sauce.
Notes
If you’re not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.

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  • http://sorisha.blogspot.com Pragyan

    Hey – first time in your space. Nice lovely pics.

    Would you like to send this to “Let’s Party – Fusion Food” Event ongoing in my space till July 14th? Thanks!
    Pragyan´s last blog post ..Tomato Poda

    • Sonia

      Welcome Pragyan! Thanks.

  • http://cakemerchant.com Natasha

    Yum! I am am always looking for creative veggie burger options. This looks delicious!

    • Sonia

      Welcome Natasha! Thanks for your words.

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  • Lee

    These look delicious! I love beets and have never used them in a veggie burger. Must try!

  • Erica

    We tried these for the first time last night. Actually my boyfriend invited another couple over for dinner last night and told them that we were having “burgers and sweet potatoe fries”… he failed to mention that they were beet burgers… once the couple got over the idea of beets and no meat, we were golden! They were delicious. We are going to add these to our regular food rotation. We put napa cabbage on ours, along with chipotle gouda, and an avacado spread that we made (avacado, fat free sour cream, lime juice, and cillantro). It was the best beet burger that I have had, and the only one that I will make going forward.

    • Sonia

      Hi Erica, YOU have made my day! I’m SO glad you tried this recipe. I understand your feelings when your friends/guests get relished to your dishes.

      And, thank you for reporting back here. These patties are amazing and always have a batch in my freezer section, pretty cheaper and healthier than store-bought. Your Avocado spread sound yum. Should try next time :)

  • http://lucasimeone.altervista.org/blog/benvenute-le-trivelle-a-bagnoli/ Murray

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    • Sonia

      Hi there, you can subscribe via e-mail or rss. Please find the icons on right side bar. Thanks!

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  • Pallavi Kulkarni Desai

    I really want to try this recipe. what can I sub for thyme?

    • 7Spice

      Hi Pallavi, the thyme has a distinctive flavour and aroma that adds a nice hint of it. You can sub with any other your choice of herbs like rosemary, parsley, oregano or anything.

      • Pallavi Kulkarni Desai

        Thanks, I will try these with thyme (i got it today) and later try some variation.

  • Courtney Tait

    Could I sub brown rice out for quinoa? Also I have lentils in my pantry. I cook and cool them as directed?

    • 7Spice

      Hi Courtney,
      Sorry for late reply. I think quinoa should work but never tries with myself. Please let me know how did go for you. Thanks :)

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