Beet Burger with Lemon Dill Greek Yogurt

Ingredients

For the beet “burger”
1-1/2 cup shredded red beet (1 small beet)
½ cup brown rice, dry (cooks to about 1-1/4 cup)
½ cup green lentils, dry (cooks to a heaping cup)
2 cups water
1 tablespoon cumin
2 teaspoons yellow curry powder
½ teaspoon salt or to taste
½ teaspoon dried dill
2 cloves garlic, minced
2 tablespoons olive oil (for cooking)
{Makes 5 beet burger patties}
For the lemon dill yogurt sauce
Greek yogurt
½ teaspoon dried dill
2 teaspoons lemon juice
Zest of 1 lemon
½ teaspoon honey
¼ teaspoon salt or to taste

Preparation

1
Start by preparing the lentils and brown rice. Follow the instructions on the package. I typically do a 2:1 water-to-rice and water-to-lentils ratio. Pour rice, 1 cup of water and a dash of salt in a saucepan and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for 45 to 50 minutes. Pour lentils into a small saucepan with a drizzle of olive oil. Heat to medium and stir lentils around frequently, cooking for about 4 minutes. Add 1 cup of hot water to the lentils, bring to a boil then reduce heat to medium low and allow to simmer about 35 to 40 minutes.
2
While the rice and lentils are cooking, prepare the lemon dill Greek yogurt sauce. Combine all ingredients in a bowl and stir until well combined. Check the sauce for taste and add salt if necessary.
3
Peel and coarsely chop a medium-sized beet. Pulse about 10 times in a food processor until beet is shredded into ½” slices. Measure out 1-1/2 cups of beet and set the rest aside for a different endeavor (like beet cake, beet brownies, or more beet burgers!).
4
Keep 1-1/2 cups of the beet in the food processor, then add the ground cumin, yellow curry powder, dill, salt and garlic. Pulse a couple of times to combine.
5
Once the rice and lentils are cooked, add them to the food processor.
6
Pulse about 8 to 10 times until well combined. The end result looks like ground beef, it’s crazy. The beet mixture should hold together very easily. Form patties with your hands.
7
Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the skillet is hot, space your patties out on it. Cook for about 3 minutes before carefully flipping to the other side. Cook an additional 3 minutes. Continue flipping and cooking until your patties form a nice golden-brown crust on the outside.
8
Serve on your favorite bun with a heaping scoop of the lemon dill Greek yogurt sauce and your favorite toppings, such as avocado, tomato, lettuce, pepperoncinis, etc.
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About

Vegetarian "burger" made with beets, lentils and brown rice. Topped with lemon-dill Greek yogurt sauce! Delicious and nutritious! A must-try!

Yield:

5 beet burgers

Added:

Friday, June 8, 2012 - 3:58pm

Creator:

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