Sunday, May 25, 2014

Beet Burger Sliders with Chipotle Mayo and Avocado

Perspective is a funny thing. Like the photo above. It looks like a normal size burger on a regular size plate, but it's not. It's a slider, about 2 inches across with a tiny plate, all sitting on a table that is a mirror. So the plate appears to be floating in the trees...

And I was really excited about these burgers since the vegan world was all abuzz about them about a year ago. Turns out, perspective or hype is all relative. While these burgers tasted pretty good, they weren't as good as I would have liked. A little too beety for me and I love beets. The search for the perfect homemade, gluten free, burger continues, but this one may be exactly what you're looking for. It's all relative!

I found this burger bun recipe which was great and I highly recommend it. I followed the directions to a T which meant making small buns and from the comments, it appears that the buns would need to cook longer if you make larger buns. Just keep an eye on them, checking every couple of minutes until they are browned on top to your satisfaction.

Incidently, I used cold leftover burgers as crumbles in a salad with a creamy dressing and they were super delicious!

Beet Burger Sliders with Chipotle Mayo and Avocado (inspired by Post Punk Kitchen)

1 1/4 cups cooked brown rice, cooled
1 cup brown lentils, cooked
1 cup beets, shredded
1 teaspoon dried thyme
3 tablespoons onion, minced fine
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup breadcrumbs
1/2 teaspoon ground fennel
1 teaspoon dry mustard
1 teaspoon dried oregano
2 teaspoons soy sauce
2 tablespoons olive oil
oil for frying

1/3 cup mayo or veganaise
1/2 teaspoon of adobo sauce from chipotles in adobo

Combined rice, lentils, and beets in food processor and pulse several times until mixture resembles ground beef but still has texture. Transfer to a large mixing bowl and add remaining ingredients and mix really well to evenly distribute all spices and ingredients. Chill for at least 30 minutes in the refrigerator. (I made them a day ahead of time and they were good to go when I finally fried them up).

To make really nice round patties, use the band of a mason jar lid to shape them. For sliders, I used the regular bands (not the wide mouth) and scooped about 2 tablespoons per burger, making a ball first and them pressing the band down on top to flatten and shape. You can make larger burgers with the wide mouth rings.

These burgers are best when they are quickly seared in a really hot pan. Preheat a cast iron or other heavy bottom skillet on low heat for at least 10 minutes. When you're ready to fry, add enough oil just to cover the bottom and place the burgers in the pan. Sear on each side about 3-4 minutes and flip for a nice charred look.

Combine mayo with chipotle adobo to taste and smear on your burger. Top with avocado and anything else you desire!


Recipes currently inspiring me:

Strawberry and Avocado Spinach Salad at Closet Cooking
Seitan Piccata at Post Punk Kitchen
Grilled Sardines with Asparagus and Citrus, Chiles and Sesame at Mark Bittman

No comments: