Recipe: Heaven is a Beet Burger

 

Last Thursday, at the end of my Mysore class, I was pondering the usual 6pm question: What to have for dinner? I don't know how it came up but suddenly I had an urgent craving for the Vegetarian burger from The Plant cafe in San Francisco. (previously known as lettus) This burger is so insanely delicious-- completely unlike any other veggie burger around. Of course, I figured I could make something close to as delicious at home. I realize this was somewhat cocky, but omg, I pulled it off! This burger is FANTASTIC! No surprise, I'm not the only person who's wanted to recreate the Plant burger in their home kitchen, and so I found fellow San Franciscan Morgan's blog with her version of the famous burger. Her recipe requires soaking, which I'm all about sometimes but this was a craving: a two hour wait wasn't in the cards. Fortunately, that wasn't a problem! The recipe I give you here today is a modified version of Morgan's...give it a try at home! Even if you have an ardent meat eater at home, they'll fall in love with this meat-look-alike burger too!

2/3 c wheat bulgur, ground into smaller pieces in the blender (not a powder)

3/4 c red lentils 

2 1/4 c water

2/3 c. raw cashews

3 medium red beets, washed, diced & roasted under foil until soft at 450 degrees

approx 8 oz. white mushrooms, sliced

1/2 t  dijon mustard

1 1/2  t sea salt

4 T olive oil

 *sourdough bread, baby greens, lettuce, avocado and garlic aoili or mango chutney to top

Makes approximately 8 patties.

Put lentil and bulgar wheat in a medium pot and rinse twice (fill with water then drain twice). Then add water and a pinch of salt. Bring to boil, then down to simmer and cook, stirring occasionally until lentils are soft but NOT mushy or falling apart. Add more water as needed. (*Note: this is very important, mushy lentils mean a very mushy burger!) In a pan, heat small amount of oil and sautee mushrooms over medium heat until cooked. Add 1 t water to mushrooms at the start as they will soak up the oil. In a blender, grind cashews into a medium fine powder, then add beets, mushrooms, approximately half of lentils & bulgar mixture, mustard and salt. Blend until well combined. Place blended mixture in a large bowl then add remaining lentils & bulgar mixture. Pull out a large baking sheet and line with wax paper. Place near bowl. Combine bowl contents well with clean hands, and form patties into the shape of whatever bread you're using and place on wax paper. (Don't worry this doesn't stain your hands surprisingly.) I found 1/2 inch thick patties work well, as they don't get too mushy in the end. Place patties in the freezer to chill. Meanwhile, prepare toppings: slice avocado, make aioli (simple way: sautee minced garlic and mix into mayonnaise/vegenaise with salt, pepper and fresh herbs), toast bread, get out greens. Now, remove burgers from freezer and heat remaining 2 T oil in a pan or griddle on medium high heat and cook burgers for approximately 7 minutes a side. Only flip once as patties will be delicate. Place pattie on prepared bread and top with deliciousness. *Note: the aioli or chutney really makes this. Either taste great!

*Last note: Some of you may be reading this and thinking "Kate ate this for DINNER?!!" yes, I know, it's not a light meal like I preach, but once in a while it's ok to break the rules so long as you know your limits. Me and dining partner both have very strong digestion, so eating something heavier occasionally at night especially that's vata & pitta pacifying won't do us as much harm as it may many other people. If you're digestion is sluggish and you regularly feel lethargic in the morning, don't even think of eating this as a dinner meal. Please! Lunch only!

• Vata: very good for healthy Vata types! Beets and wheat are both good for vata as is the aioli or chutney. If you're a vata type with weak digestion: eat this with some well spiced soup at lunch, not at dinner!
• Pitta: Great! Beets are excellent blood cleansers and wheat pacifies pitta too. Could omit dijon and aioli. Use chutney instead. 
• Kapha: Ok. Wheat is far too heavy for kapha as is the aioli and chutney. Best to have just half of this sandwich with a light salad dressed with lemon juice, a touch of honey & black pepper, and sip hot water as a lunchtime meal.

*Ayurvedic note: Ayurveda discourages the use of yeasted breads like the one used here. Once in a while is ok in my book, but be smart about it. Don't eat hard-to-digest meals back to back.