Like Cilantro it seems that people either love beets or hate them! Tonight I made Beet Burgers (recipe courtesy of Didi Emmons and in my book “Totally Vegetarian”) for a couple of friends who swore they would never (ever) develop a liking for this sadly underused root vegetable. Even though I’m seeing beets making more frequent appearances on menus in upscale dining establishments, I find that very simple preparations not only taste better but are more economical for the everyday cook. This particular recipe is really easy to pull together, full of fiber, nutrients and makes enough for a couple of meals worth of burgers. Extra plus is that there is no added fat. I cook my burgers in a cast iron pan with barely a tablespoon of vegetable oil, however in a ceramic non stick pan they can be cooked fat free. Just watch the heat! I served these crisp on the outside warm and crumbly on the inside burgers without a bun, topped with a generous squeeze of Sriracha sauce. I complimented these flavorful and subtly “beety” burgers with a simple side of rosemary roasted potatoes and sweet organic pears. I’m happy to say, much to everyone’s surprise, that the entire dish was a hit! Be sure to buy your beets with nice fresh leafy tops. Tomorrow all of those glorious greens are going to find their way into a hearty minestrone.

This burger is a favorite. Your main mission is to pan fry the burgers until a thick crust forms. Any heavy-bottomed seasoned skillet will work but, to create the perfect texture, my pan of choice is cast iron. Be warned: no-stick pans will not do the job properly!

I like this burger served “naked” with a dollop of Thai hot chili sauce. Another excellent way to serve these is to make small “meatballs” and serve them on top of spaghetti with tomato sauce. Or for a satisfying brunch dish, make one rather large and flat panfried burger for each person and nestle a poached egg on top of it.

Serves 8

Ingredients
2 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 c. short or long-grain brown rice
2 t. kosher salt (more or less, to taste)
1 1/2 c. coarsely chopped mushrooms (button, crimini, Portobello)
1 c. kasha (buckwheat groats)
1 c. chopped toasted walnuts (cashews, hazelnuts, or other nuts)
3-4 T. chopped fresh tarragon (or parsley)
Flour for dredging the burgers
Vegetable oil for frying

To prepare:
Heat the olive oil in a deep saucepan over medium heat. Add the onion and carrot and sauté until the onion is soft, about 5 minutes. Add the garlic and cook a couple of minutes more.

Add the rice, salt, mushrooms, and 5 cups of water to the vegetable mixture and bring water to a boil. Cover the pan and simmer for 25 minutes. Now stir in the kasha and cook until the rice and kasha are tender and all the liquid is absorbed, about another 20 minutes more.

Remove the pan from the heat and stir in the nuts and herbs. Allow to cool slightly, then transfer the mixture in batches to a food processor and pulse until coarsely or finely chopped. The mixture can also be left “whole,” as another option. Put processed burger mixture in a large bowl and cover it if you aren’t forming the burgers right away. Otherwise, proceed as follows.

Dust your hands with flour and, using your hands, form the mixture firmly into large patties. Lightly coat each pattie with flour to create the crust.

Heat a generous amount of oil (1/8- to 1/4-inch depth) in a large cast iron skillet over medium heat. Pan fry the burgers until the undersides are dark golden brown, about 5 minutes, checking frequently to prevent burning. Flip the burgers, and brown the other side in the same manner.

Note: These burgers can be formed into patties, separated by wax or parchment paper and stored in an airtight container in the fridge for up to 2 days. For longer storage, up to 2 months, burgers can be frozen. It is best to individually wrap burgers in plastic before freezing. Frozen burgers must be defrosted completely before cooking.

I find that defrosting them in their wrapper in the microwave for two minutes makes the burger easier to handle and able to keep its beautiful rounded shape. The added bonus is that it is already warm inside, therefore it cooks and browns much faster. Microwaving also gives you the flexibility to cook up a burger at a moment’s notice.

My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste and texture of tempeh.

Tempeh comes in a variety of flavors. If you are using it for the first time, I recommend either the soy or three grain style. Here’s what you’ll need for two to four sandwiches.

Watch this recipe online .

Makes enough filling for 8 sandwiches

Ingredients:
2 Pkg. Tempeh, any style
1/2 c. shoyu soy sauce
1/2 c. cider vinegar
1/3 c. maple sugar (or syrup)
1/4 c. vegetable oil
2 t. ground cumin

To Prepare:
Preheat the oven to 350 degrees. Slice the tempeh in half then slice each piece in half again. Turn the tempeh pieces on their side and carefully slice them through the middle to make eight thin pieces. Lay the pieces in a single layer in the bottom of a 9″ X 13″ baking dish.

Whisk together all of the marinade ingredients and pour this over the tempeh. Cover with aluminum foil and bake the tempeh for about 30 minutes, then check it. When most of the marinade is absorbed – about 45 minutes into cooking time – take the foil off the pan and continue baking uncovered, until the tempeh has absorbed the marinade but isn’t too dry. Remove the pan from the oven.

This tempeh can be eaten hot as part of a Club Sandwich (see below), or cold, or at room temperature.

To make the sandwich:
1 large ripe, firm tomato, sliced thinly
4-8 green lettuce leaves
1 small red onion, sliced thinly
3 sliced roasted red pepper strips
4 slices Swiss cheese (optional)
4 or 5 T. Russian dressing (or mix vegan mayo with ketchup to make your own vegan version)
4-8 slices of hearty sandwich bread
Vegan margarine or vegetable oil for brushing

Heat a heavy skillet on medium heat. Prepare each slice of bread with lettuce, tomato, red onion, peppers, tempeh, and cheese (if using). Top with dressing, then place your top slice of bread on the sandwich. Brush the bread with margarine or oil and grill. Brush the un-greased top, flip carefully, and grill the other side until nice and toasty. Enjoy!

Ingredients:
4 slices good quality rye bread
2 slices swiss cheese or vegan Swiss-style cheese
Four slices fried tempeh (see below for method)
1 T. vegetable oil
¾ c. sauerkraut (coleslaw may be substituted)
Vegan Thousand Island dressing
Softened margarine

Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices of bread and top each with tempeh laid side to side at an angle. Put two tablespoons of Thousand Island dressing on the tempeh, heap on some sauerkraut, then top with the remaining slice of bread. Coat each side with a light scraping of margarine and grill in pan, until toasty and golden. Remove, cut and serve.

Tamari Tempeh

Take a package of tempeh, any style, and cut into quarters. Take each quarter and slice in half through the center, so you have eight thinner slices.

Heat 3-4 T. of oil in a heavy skillet. Fry tempeh slices until golden brown on one side, then turn to brown the other side. When the tempeh is crispy and golden, remove and place slices onto a paper towel for a minute or so to drain any excess oil, then brush each side with tamari or soy sauce while the tempeh is still hot.

Healthy and delicious, this burger is long on flavor and texture and uses the oft-ignored black-eyed pea. I also love any excuse to use shallots and they add such a wonderful depth of flavor to this recipe. Try this pattie on a bun, accompanied by mashed potatoes, or with savory rice, and a light salad.

Ingredients:
1 15 oz. can black eyed peas, drained & rinsed
1 medium-sized shallot, finely minced
1 scallion, chopped
2 cloves garlic, minced
3 T. parsley, chopped
¼ t. chili sauce
6 oz. cremini mushrooms, roughly chopped
1/2 c. toasted walnuts, chopped
2 T. olive oil
Salt and pepper
½ c. flour (for dredging the patties)
Oil for frying

To prepare:
Mash the black-eyed peas in a bowl and add the shallot, scallion, parsley, and chili sauce.

Heat a skillet on medium heat and, when it’s hot, add the olive oil. Wait a few seconds for the oil to heat through, then add the chopped mushrooms. Sauté just a few minutes until the mushrooms are nicely browned but not cooked down. Add the toasted walnuts and the garlic and sauté for about a minute, then remove the pan from the heat and add the mushroom-walnut mixture to the mashed pea mixture. Blend well with a fork or your hands. The mixture should be fairly dry and easily shaped into patties. Form patties to desired size.

Heat a heavy cast iron skillet with a good coating of vegetable oil. Put the half cup of flour on a plate then dredge each burger in flour. Carefully place the patties in the hot, oiled skillet and cook until you have a nice brown crispy coating. Turn the burger carefully and brown the other side. When both sides are crispy, place the burger on a bun, add your favorite burger toppings, and serve with a salad for a delicious light meal.

This recipe serves two to four and is easily doubled.