Vegetables and fruits and grains bursting with phytonutrients and antioxidants that cannot be squeezed into a vitamin pill. However, despite the best of intentions, my repertoire has been extremely unimaginative. The vegetables mostly make their way into my teenager’s dreaded trio – APK (Annam-Pappu-Koora); one vegetable dish, dal and rice/roti; and the fruits into smoothies along with kale. Maybe because I waste spend so much time on “research” that I am left with very little time for the experiments. There have been occasional adventurous forays though. Like these beetroot burgers.
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I used to avoid beetroot because of the perception of it being very high in sugar. Though somewhat true, a lot of reading about glycemic index and glycemic load and nutrients convinced me that its benefits far outweigh the negatives. So I started making a beetroot sambar that was delicious and like the Red Chard, it became part of my regular roster. Then I happened upon a beet burger recipe that caught my eye. I was no stranger to beets in a cutlet form. In Bengal, they make an amazing cutlet with beets called vegetable chop which is also one of their signature street foods and the progression from cutlet to burger did not seem so far-fetched.
As with many of my recipes ( very much by design), this one too is very adaptable. You can vary the beans/lentils and grains. I used black chana instead of chickpeas. Also, now that Golu time is winding down, this is a great way to use up any of your leftover sundal – chickpea, blackeye, black chana, moong…….how is that for timely recipe???
1 bay leaf
1/4 cup roasted walnuts or almonds (chopped coarsely)
Soak the chickpeas or beans overnight. The next day, cook with the bay leaf until soft but not mushy. Add salt halfway through cooking. You can also use canned beans, well-drained but I prefer to soak them at home.
Cook the quinoa or brown rice (Leftover rice is great for this – white rice is not a good idea)
Wash the beetroot well and let it dry.
Heat oil in a wide skillet and add the onion. After a few minutes, add the garlic and fry until soft. Add the chopped green tops and fry until soft. Then add the grated beetroot and cook for 2-3 minutes. Add salt and stir. Cover and cook for another 3-4 minutes. Let it cool.
In a large bowl, put the beans, chickpeas, quinoa or rice, beetroot, spices, cilantro, lemon juice and nuts . Mash with a potato masher (I pulsed it a few times in the food processor. It should be crumbly and not turn to paste.)
Divide into six (for large) or eight (for medium) balls and flatten into patties. It helps to chill the dough for a couple of hours before shaping the patties.
Coat a skillet with a little oil and cook on medium heat for 2-3 minutes until golden brown and crispy on the outside. Flip and repeat for the other side.
Serve on a bun with your choice of dressing and toppings.
