Beet Burger with Citrus-Caper Aioli

These were so good!!! My whole family loved them. Even my brother who isn't into "health food." I am a huge lover of meat, and was still so impressed. The flavor is great, the texture is very good, and it overall makes a great week night meal! To make it a tiny bit healthier, I replaced his mayo based aioli (although, I'm sure it is delicious) with a lemon, garlic, & Dijon aioli that uses egg yolk & olive oil instead. Would definitely recommend you give this recipe a try! My first beet burger ever an it was great! You must form them an fry them with out moving them around in the pan. The ones I didn't fidget with came out perfect. We tried one on just lettuce and one with the bun, the bun was the best and kept everthing in place. Thanks Jeff great recipe for a meat lover!
Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

4

4

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • 4

    tablespoons grapeseed oil

  • 1

    medium yellow onion, minced

  • Kosher salt and freshly cracked black pepper

  • 2

    cups cooked brown rice, cooled (a microwaveable bag works great)

  • 1

    cup roughly chopped peeled raw red beets (about 1 large beet)

  • 1

    cup walnuts

  • 1/2

    cup yellow raisins

  • 1/2

    teaspoon granulated garlic

  • 2

    large eggs

  • Bibb lettuce leaves, for serving

  • Citrus-Caper Aioli, recipe follows

  • Citrus-Caper Aioli:

  • 1/2

    cup mayonnaise

  • 2

    tablespoon capers

  • 1

    tablespoon honey mustard

  • 1

    teaspoon orange zest plus 2 tablespoons fresh orange juice

  • Kosher salt and freshly ground black pepper, optional

Directions

Directions Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool. Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties. Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side. Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve. Citrus-Caper Aioli: Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: