We wanted burgers this weekend, and you know what makes excellent burgers? Beets! So we whipped up some beet burgers (the are vegan) and a slow-cooked fennel saute to use as a topping. We just gobbled them up for lunch and the meal was flavourful, colourful, and highly satisfying. I like that the beet burgers retain a beautiful ruby hue. I’ll be the first to admit that the fennel saute does not have the most beautiful hue, but it is absolutely delicious, and that’s what really counts.
More Magnificent Meal Musings:
- Shaved Fennel and Citrus Salad (suggested by a member at Friday’s pick-up)
- Chicken and Fennel Bake (suggested by another member at Friday’s pick-up!)
- Caramelized Fennel and Onion Pizza
- Dilly Beans
- Mixed Grill with Parsley Oil
Beet Burgers (Vegan)
I've only slightly adapted this recipe from the recipe blog From My Bowl. They're delicious! A wonderful way to enjoy the vibrant colour and sweet earthy flavour of beets. We paired it with the fennel Dijon saute (recipe below), which made an excellent condiment and compliment. Having a food processor or blender is necessary for this recipe.
- 2 medium beets peeled (about 2 cups)
- 1 cup pumpkin seeds sunflower seeds or walnuts would also be good
- 1/2 cup rolled oats
- 1/4 cup ground flax seed I omitted this, and they worked just fine
- 2 cloves of garlic
- 1/4 cup fresh parsley
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- 1 cup white kidney beans, rinsed if using canned
- 1 tablespoon low-sodium tamari
Preheat the oven to 375F and line a baking sheet with parchment paper.
Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the seeds, oats, flax, garlic, parsley, and salt. Process until a slightly coarse flour forms.
Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture!
Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.
Bake in the middle rack of the oven for 20 minutes, then flip the burgers and bake in the top rack of the oven for 15-20 minutes, until the edges are crispy and slightly browned.
Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months
Fennel Dijon Saute
I've been making this recipe for years. Slow-cooking the fennel makes it tender, softens the anise flavour, and brings out the sweetness. Adding a splash of lemon, chili flakes, and Dijon mustard compliments the distinct fennel flavour so well. Great as a simple side dish, or used as a condiment for burgers and sandwiches.`]
- 1 fennel bulb, cored and sliced into thin strips
- 1-2 tsp Dijon mustard
- pinch chili flakes
- salt, to taste
- 1-2 tsp lemon juice
- 1 cup water
- olive oil, as needed
- 4 Tbsp fennel fronds, chopped
Heat a pan over medium heat, and add enough oil to lightly coat the bottom.
Add in fennel slices, mustard, chili flakes, salt, and lemon juice. Allow fennel to cook for about 20-30 minutes, stirring occasionally and slowly adding in the water a few splashes at a time. As the water evaporates, add a bit more. This allows the fennel to slowly cook through and soften, without getting mushy.
The fennel is ready when it's tender but still has a slight crunch to it in the middle. Serve topped with fennel fronds.