I feel like it’s tough to be a person who loves beets.
When I decide to open up about my feelings, people typically take the opportunity to let me know that they couldn’t disagree more.
“They taste like dirt,” I’m told.
Well I guess I must like eating dirt. Because I canNOT get enough of beets and their stain-red goodness.
Because this is a cooking blog and you probably wouldn’t get much enjoyment out of a post about me eating beets and goat cheese in front of the TV, I realized I had to up my beet game.
So this isn’t a beet smoothie recipe, and it’s not a how-to guide for eating cooked beets topped with goat cheese on a cracker while watching How I Met Your Mother.
No, this recipe is a fabulous mix of black beans, goat cheese, oatmeal and spices that is so tasty even my husband (who wasted no time letting me know his less-than-favorable feelings about beets) is eating them.
What You Need:
- 2 large beets peeled and grated (about 2 cups total)
- 1 cup steel-cut oatmeal (gluten free if you wish)
- 1 12oz can black beans drained and rinsed
- 1/2 red onion, finely chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1/2 jalapeno, sliced (optional)
- 4oz creamy goat cheese
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground basil leaves or fresh basil finely chopped
- 1 tbsp olive oil
What You Do:
Place the oatmeal, black beans, onion, shallot, garlic, jalapeno and spices in a food processor and pulse until just mixed. You don’t want to puree it but make sure all ingredients are combined and it has a good texture.
In a large bowl, knead the mixture (with a spoon or your hands), gradually adding in the goat cheese and beets.
Keep mixing until everything is combined.
At this point, it should have a thick consistency and stick together very well.
In a large skillet, heat your oil on medium.
Form the beet mixture into burger-shaped patties (about 3/4-inch thick) and place into the oil. They should sizzle when placed in the pan.
Let the patties cook about 1.5 minutes on each side, or until they get crispy on the outside. Add a bit more oil if they stick at all to the pan.
I served my beet burgers on lightly toasted Ciabatta with a slice of tomato, 2 thin avocado slices and a bed of lettuce.
Of course, no burger is complete without a succulent sauce to pour on top. It took me a bit to come up with a good sauce option that would pair well with beets, but I actually came up with a few (below). If you don’t want to spend extra time making a sauce, go into your fridge. BBQ sauce works great, as does salad dressing – I recommend a roasted red pepper, Italian or balsamic dressing.
- Plain Greek Yogurt with Dill: Simply take a half cup of yogurt, dice about a tablespoon of fresh dill, and mix. Dollop onto burgers before serving.
- Herbed Goat Cheese Sauce: Mash 4oz creamy goat cheese in a bowl (you might have leftover cheese from the burger recipe). Bring 1 cup milk, 1 tsp ground basil, 1 tsp garlic and a dash of salt and pepper to a boil in a small saucepan. Pour milk mixture over mashed cheese and stir until combined. Re-boil the entire sauce, stirring until thickened. Pour about a tablespoon over burger and toppings.
- Ginger Chili Crema: (Alert: This takes a long time). Heat (but don’t boil) 1 cup heavy cream in a small saucepan. Pour into a glass jar with a tightly-fitting lid and add 1 tbsp buttermilk. Let sit for up to 24 hours until cream thickens. Stir in 1 tsp ground ginger and 2 tbsp diced chilies. Reseal the lid and refrigerate for 24 hours. Stir well before dolloping on your burger.