I tried this recipe, and it rocks! The beets that I found didn't have the greens, so I just didn't add any greens. I didn't have wheat germ so I substituted it with flour. I added cumin right when I added salt and pepper. Mine didn't fall apart, and were absolutely divine! I got 10 burgers out of this recipe. Thank you very much for posting it!
Beet Burgers (Didi Emmons)
Didi Emmons came on the show and made these burgers and ever since I was hooked. They’re truly spectacular. Note that these must be cooked over low heat, otherwise, the sugars in the beet will burn. But really, even if you’re hasty and burn the burgers, they’ll still taste fabulous. I recommend eating it bun-less, next to a big salad, with a puddle of hot sauce. You can freeze burgers in individual packages for easy preparation.
Makes approximately 8 burgers
2 T. vegetable oil
3 small beets, scrubbed well (about 1 lb.)
1 medium yellow onion, peeled and chopped (roasted)
1 mediun carrot ( scrubbed and roasted)
2 cloves garlic, peeled and minced
3-4 good quality beet green leaves
½ c. walnut pieces
1 c. raw millet
2 slices of whole wheat bread, lightly toasted
½ c. wheat germ (optional)
¼ cup pumpkin seeds (optional)
Salt and pepper to taste
Preheat the oven to 375 degrees. Drizzle about 1 tablespoon of the oil on a baking sheet. Cut the beets into quarters and place them on the sheet pan. Add the onion, carrot, and garlic too. Lightly season the vegetables with salt and pepper. Bake until the beets are cooked, about 25-30 minutes, or until a knife enters the beet easily. Let the vegetables cool for at least 10 minutes.
Meanwhile, cook the millet. Bring 2 cups of water to a boil, and add the millet. Cook the millet for 30 minutes, over very low heat, and covered. When the millet is finished, put it into a large bowl and let it cool for a few minutes.
In a food processor, combine the walnuts, the bread, the garlic, and the pumpkin seeds, and wheat germ, if using. Process until the bread is a nice fine crumb texture. Add the mixture to the millet.
Now add the vegetables to the processor and process until well chopped. Add the vegetables to the bowl as well. Stir the mixture with a large spoon and season liberally with salt and pepper. When the mixture is thoroughly mixed, chill it for 1 hour.
Form about 8 generously sized burgers with your hands, packing each down into a nice even height.
To cook the burgers, heat the remaining 1 tablespoon of oil in a sauté pan, over low heat. When the pan is hot, add the burgers. Do not move them once they are in the pan because this will cause them to fall apart. Let the burgers cook for a few minutes, then with a spatula, carefully flip them and continue cooking the other side until nicely browned. You want to develop a nice caramelized crust. Repeat with the remaining burgers, or freeze the extras in individual baggies for a convenient burger meal whenever you need it.
We made these the other night and they were super yummy! Our millet got gummy on accident (I added a bit too much water I think), but I think that was a good thing in the end because our burgers held together really well! I'm going to make it gummy again on purpose next time. :) I think the cast iron pan, as suggested, helped a lot too. We also topped them with avocado and tomatoes and that was fabulous.
These are great!! I got 15 burgers out of this recipe! I had problems with keeping them together like others have, but I don't really mind. It's the taste that matters, and they are delicious :) I'll play with it next time to get the consistency right, but it will take me awhile to get through all these burgers! The hot sauce is a yummy addition. I love this show!!
These sound s-o-o-o-o-o-o delishous ! Are you baking the beet greens w/the other veggies ? Thanks. Mamahen12
Thanks for the help. Actually I landed up using a tool I don't think I mentioned I had a small chopper, kind of looks like a Food Processor but much smaller. Where it wasn't recommended making more than a cup or so at a time, I thought it wouldn't be any worse, at first I thought it would be too small but 4 or 5 batches did the trick. I did have the same problem that most people had, it didn't stay together very well. It seemed like it was going to, go it cooked on one side, cold it held, but when I flipped them, scrambled burger for more than half of it. However, it still was excellent and will try a couple of the suggestions to keep it together. I didn't use an spices, which is normal for my first time cooking something, once it is made I determine what it might need. It didn't need anything, I used Thai Kitchen "Sweet Chile Sauce" which isn't properly named, it is sweet but it is also hot and went great with the beet burger. I rolled it around the edges of the dish and used it like a dip(more or less). It made exactly 8, so I have 6 in the freezer for other meals, which is nice because it is a bit of work and being able to spread that out over a few meals makes it really worth it. We had it with a Caesar Salad which I have become very found of now that I have a good recipe for dressing. A nice healthy meal. Thanks you so much, Barry
I saw your show for the first time this week and found it very interesting. For a couple of reasons I am limited to the power tools I can have for cooking and something as big as a Food Processor is out. Most of the time I can get by with limited hand tools, but these veggie burgers, which I would like to make, look like it would be difficult without a food processor. I do have 3 tools, regular hand mixer(Walmart on Black Friday $4), a blender but not a good one and an immersion blender that I haven't used yet. The blender I know wont work, it needs a fair amount of liquid to do anything. But I am thinking maybe there would be a way of using the immersion blender. Advice needed, thanks.
That happy salt thing can be a problem :-) Sounds like you really used your intuition which is great, it's really what cooking from the heart is all about. Thank you so much for your kind remarks, I appreciate it. Please keep in touch. Toni
I halved the recipe, but added too much salt (I got a little too Toni happy with the salt :-) so I added another beet, slice of toast, wheat germ, oh, and I used barley bc I didn't have any millet. It turned out GREAT! Toni, your recipes have inspired me! Do you come up with everything yourself? You're really talented.
Hi ! I'm french and I love you show (podcast). I'm vegeterian and I'm really happy to find your recipes that are very good ! It's so easy to do and healthy !!! I wanted to thank you and tell you (Toni) that I find you really sexy !!! ^^
I was daunted by the preparations, but this is GREAT!!! I added sliced avocado and lettuce, and drizzled a little bit of salad dressing on top. I added three whole cloves (save time, don't chop) in with the vegetables. I found that smaller, thinner patties didn't break apart. When tomatoes are in season, I'll be sure to add that on top, too. Local ingredients make this fabulous burger taste even better because they are fresh and the local economy and ecology are supported. Move over, processed foods! Thanks, Toni.
Hi Toni, I made this burger with a few changes (like adding some tofu and cooked brown rice in place of millet) it was VERY delicious, my family loved it! Thanks.
Hey Nina, I'm glad you improvised and stuck with the recipe! In fact most recipes need a tweak or two since fresh ingredients tend toward many variables in moisture or texture. Plus you can add more of one thing or another if you like. Thanks for writing. Toni
These were really fantastic!! My non-veg*n family loved them. I did notice that mine were a bit dry so I had to add more oil to keep them together. Thanks for the recipe! It truly is one of the best I have tried in a long time!!
Hi Judy, The beet greens should be added along with the vegetables and I noted in the instructions to add the wheat germ with the bread and nuts. Thank you for bringing this to my attention! I hope you make and enjoy the burgers and please write again if you have any other questions. Toni
The recipe sounds really good, but in the instructions, I don't see when or how to use the beet greens or the wheat germ.
Hi Gloria, I thought so too, it sounded daunting, but once the millet and veggies are cooked (which all together took about 40 minutes) it really moved along pretty fast. While those two were going I got everything else ready. The good thing about Didi's recipes is that they make a good sized quantity, so you'll have enough for quite a few burgers. These really are delicious and unique as veggie burgers go, so I hope you persevere and enjoy them! Please write again after you give this a test drive, I'm interested to know what you think. Take care, Toni
It looks good, I'll try the recipe, but it takes too long to prepare. I've done other veggie burgers in less than 1h total, but I'll give this ones a try
Hi Max, This burger can be a bit tricky because of the combination of so many different textures. First check the recipe to be sure you haven't added too much millet. If the burger is falling apart it might be because the mix is either not completely blended, some ingredients are too large or it's too dry. Before I would add moisture I'd suggest when you process the vegetables you process for a few seconds longer, so it's a bit more mashed. Not too much though, check it and see if it packs together. As soon as you can form it and it stays together, you should be good to go. Try this and let me know if it helps. If not, we'll figure out what's going wrong.Thanks for writing! Toni
I really liked this dish but when it came time to cook the burger in the pan, the burger's "crust" didn't form and it just fell apart. Do you have any recommendations on keeping the burger firm?
I watch The show for the first time 2/6/07. I really enjoyed learning about how to cook great food with veggies and tofu. I have IBS and I think this type of food would help me. Thank you Shari
Hi Bernadette, All I am really comfortable suggesting is that you follow a diet suited for diabetics. I can offer you a resource to explore your question in further detail. Try emailing them or read through their website and see if they can help. They have wonderful solutions for medical conditions like yours and I'm sure they can help answer your question more specifically and safely. Please write back and let me know what they have to say and how you're doing. Take care and thank you for writing! Toni www.pcrm.org
I've recently been diagnosed with floating blood clots in my lungs. The clots originated in my left leg where deep vein thrombosis has been identified. Although I've been meatles for thirty+ years, I happened upon your show this morning and got inspired all over again to take my meatless cooking to the next level. Do you have any suggestions/thoughts on attacking these bloodclots nutritionally rather than medically with meds. I'm not happy or confortable depending on pharmaceuticals to control/desolve these clots. Any ideas would be greatly appreciated.
An interesting dilemma! As you might have guessed a food processor is certainly the tool of choice, however, I think if you were to hand chop the assorted vegetables to a manageable size, then pulse them in a deep bowl with the immersion blender you should be alright. The vegetables are already roasted and softened and should be pretty easy to break down. I would do this in smaller batches like one to two cups at a time. The millet does not have to be processed just mixed in. This is a pretty forgiving recipe since it is a veggie burger and also because you do want to maintain some texture. Let me know how and if this works!