Makes 6 burgers
¾ cup brown rice (cooked)
¾ cup barley (cooked)
¼ cup roasted and diced beets
½ small red onion, diced
½ sweet red pepper, diced
8 ounces fresh mushrooms, wild or white button, chopped
2 garlic cloves, minced
1 teaspoon of Worcestershire sauce
1 tablespoon tomato sauce (Newman’s Own Organic spaghetti sauce with mushrooms is excellent)
2 eggs, beaten
4 tablespoons olive or grapeseed oil
2 tablespoons fresh chopped herbs (preferred choices may include single herbs, or combinations that complement each other, as: thyme with rosemary; basil with Italian parsley; tarragon with parsley; dill with oregano; etc.)
Salt and cayenne pepper to taste (careful, the latter is hot!)
Panko breadcrumbs
• On medium heat, warm up one tablespoon of the oil in a large frying pan and sauté the onion, pepper, mushrooms, herbs and garlic until tender.
• Combine the roasted and diced beets, cooked rice and barley with the sautéed vegetables and mix well.
• Blend the eggs and sauces, salt and cayenne into the mixture until the texture is firm and holds together.
• Form into patties, adding breadcrumbs for desired texture.
• Line a baking sheet with parchment paper and coat with a thin layer of grapeseed oil.
• Place Beet Burgers on the parchment, spacing them about ½ inch apart.
• Heat oven to 400 degrees F and bake burgers until crisp—turning them only once.
• Toast whole wheat, spelt or quinoa buns, apply a thin layer of mayonnaise flavored with rosemary and garlic—or mustard, if you prefer.
• Garnish buns with arugula or micro greens, heirloom tomatoes and/or thinly sliced raw red onions, making a rich-flavored bed for your Beet Burger A-Go-Go.
