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Grain-and-Beet Burgers with Ginger

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Makes 4 servings 1x

Time 45 minutes, plus chilling time

Units Scale

Ingredients

  • 1 pound beets, trimmed, peeled, and grated
  • 1/2 cup packed pitted dates or dried plums (prunes)
  • 1/2 cup almonds
  • 1-inch piece peeled fresh ginger, cut into coins
  • 1 1/4 cups cooked bulgur, quinoa, steel-cut oats, or short-grain brown rice
  • Salt and pepper
  • 1 tablespoon Dijon or other mustard
  • Cayenne or red chile flakes (optional)
  • 2 tablespoons olive oil

Instructions

  1. Line a baking sheet with parchment paper. Put the beets, dates, almonds, and ginger in a food processor and pulse several times until everything is well chopped but not quite a paste. Transfer it to a fine-mesh sieve and press with the back of a large spoon to squeeze out any excess liquid.
  2. Put the mixture in a large bowl with the grains and a sprinkle of salt and pepper. Add the mustard, and a pinch or more cayenne if you’re using it and cover the Stir and taste and adjust the seasoning. Use wet hands to shape it into 4 large or 8 small patties put them on the baking sheet. Cover and refrigerate for 1 hour or overnight.
  3. Put the oil in a large skillet over medium heat. When it’s hot, add the patties. Cook, undisturbed, until brown on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn them over carefully with a spatula and cook until the burgers feel firm and are browned on the other side, another 3 to 5 minutes. Serve hot or warm.

— Adapted from How to Cook Everything Vegetarian, Completely Revised Tenth Anniversary Edition