Chef Babette’s Barbecue Beet Burgers
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6
Beets are extremely nutritious and great in juices. But what about all that pulp? I dreamed up this burger as a way to salvage the valuable fiber-rich pulp left over from juicing, and in the process created one of the best veggie burgers in Los Angeles.
Think a veggie burger can’t be amazing? You have to try this one. Serve on a sprouted wheat bun or your favorite bread, or simply on a bed of lettuce.
Ingredients
1/2 cup walnut halves 125 mL
1/4 cup chopped red onion 60 mL
1 1/2 tsp no-salt seasoning 7 mL
1 1/2 tsp smoked sweet paprika 7 mL
1/2 package (9 oz/300 g) tempeh 1/2
1 1/2 cups beet pulp 375 mL
1 1/2 tsp red miso paste 7 mL
1 1/2 tsp tamari 7 mL
1 1/2 tsp sesame oil 7 mL
1 1/2 cups cooled cooked wild rice 375 mL
Beet Barbecue Sauce
Instructions
1. Using a food processor fitted with the metal blade, process walnuts, onion, no-salt seasoning, paprika and tempeh until sticky and dough-like.
2 . Add beet pulp, miso, tamari and sesame oil. Process just until smooth.
3. Transfer pulp mixture to a large bowl. Add cooked wild rice and stir to combine. With your hands, form 6 patties, using about 1/4 cup (60 mL) each.
4. Heat a large skillet over low heat. Lightly spray with cooking oil. Working in batches so as not to crowd the pan, cook patties for 1 to 2 minutes per side, just until lightly browned.
5. Before serving, brush on barbecue sauce to taste.
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