beet and wild rice burgers
Here’s to Savormania’s first recipe with beets! We had lots of cooked wild rice leftover in the fridge, so I decided to turn them into burgers to enjoy with a salad for lunch or dinner. The grated beets brought such a nice color to the burgers and kept them so moist while giving them a delicious earthy flavor…and this is coming from someone who never really cared for beets! I think I’ve find my new go-to recipe to enjoy this nutrient-packed root vegetable.
- 3 cups grated raw beets (from about 3 small beets, peeled)
- ⅓ cup chopped walnuts
- ¼ cup breadcrumbs
- 3 tablespoons chopped chives
- 1 medium onion, diced
- 250g cooked wild rice
- 2 teaspoons Dijon mustard
- 2 eggs
- Salt and pepper, to taste
- Preheat oven to 180°C/350°F and line a baking sheet with parchment paper.
- Combine the grated beets, chopped walnuts, breadcrumbs, chives, onion, wild rice, Dijon mustard, eggs, salt and pepper in a big bowl.
- Using a 8cm round cookie cutter, put 2 heaping tablespoons of the burger mixture in the center of the cookie cutter on top of the baking sheet and pat it down to flatten it. Remove cookie cutter and repeat so as to have 9 perfectly shaped burgers placed side by side.
- Cook in the oven for 10 minutes on one side, then turn the burgers over and cook another 10 minutes on the other side. Serve warm.