This dish just kind of worked. It was completely experimental to the point where I had a backup plan of scrambled eggs if a disaster ensued. You see, Mark's sister had given us some produce from her garden and one of those items happened to be beets. Up to this point I had never had a beet in my refrigerator and had only recently introduced them to my palate. The beets longingly stared at me for four days from the second shelf of the refrigerator before I decided it was time to have a go at creating something with them.
I almost immediately knew what I wanted to do with the beets, make a plant burger. This might have been because my most recent encounter with them had been in this form and was an enjoyable experience. After scoping out the kitchen I noticed some tofu that was in desperate need of being used before getting forgotten. I started doing a little research and went off that to help brainstorm my own version of a plant burger. Since veggie burgers tend to be mushy enough as it is I pressed the tofu and cooked up some rice (I don't know what the rice does but many of the recipes I looked at used some). Throughout the rest of the afternoon I wrote down my incoherent thoughts until I came up with something that looked like it had a chance of being edible and maybe even slightly pleasant.
I got to work chopping, sautéing, and food processing my burger patty mixture. After the patties were formed I threw them in the freezer in hopes of firming them up a bit. This didn't work but it was worth a shot. Then I fried them up, threw them on buns topped with cheese, greens, and condiments and dug in.
|Disregard the worcestershire sauce, nixed it at the last minute|
|One day I will have a kitchen with good lighting|
|....Until then, bare with me|
|Gosh I just love my food processor|
|I froze them individually because I didn't have|
room in the freezer for a cookie sheet
|The beets make them look like real beef burgers|
|Served with sautéed green beans|
Beet & Tofu Burgers
1 beet, peeled and chopped into cubes
3 oz. extra firm tofu, chopped into cubes
beet greens, chopped
1/4 cup cooked rice (1/8 cup dry)
1/2 yellow onion, chopped
3 cloves of garlic, chopped
1/2 jalapeño, seeded and chopped
1 green chili, chopped and optional
2 tablespoons apple cider vinegar
cumin, salt, pepper, paprika all to taste
Heat a little oil in a large skillet over medium heat. Add beets, onion, garlic, and jalapeño and cook until beets are soft (15-20 minutes).
Add vinegar and beet greens to pan and allow to cook until greens have wilted slightly.
Add tofu and cook a few more minutes.
In the bowl of a food processor place beet mixture, rice, green chili, and seasonings. Process until well blended.
Form 2 or 3 patties and place on a baking sheet lined with saran wrap.*
Place in the freezer until hard (a few hours).*
Heat a skillet over medium heat and spray with cooking spray. Once warmed, place patties on skillet and cook for a few minutes on each side.
Remove from pan and place on buns. Add toppings of choice and serve.
You can try skipping the freezing part, I'm not sure how necessary it is.