Menu for the week of July 29th, 2013:
Monday, 7.29: pumpkin red curry with tofu.
Tuesday, 7.30: leftovers.
Wednesday, 7.31: out to dinner at Spartacus. tasty Greek food that fits our diet!
Thursday, 8.1: Mexican salad with chicken.
Friday, 8.2: fish tacos with black beans and yellow rice.
Saturday, 8.3: corn pasta macaroni salad with tuna over romaine lettuce.
Sunday, 8.4: Northstar beet burger.
Northstar Beet Burger
The Northstar Cafe is a casual but amazing restaurant in Columbus, Ohio that specializes in fresh fresh food… And we’ve been lucky enough to have been there several times… It’s not a vegetarian restaurant, but let’s just say that the menu is veg heavy. And they are VERY well known for their veggie burger. So much so, that there have been many efforts to recreate it! This version is from the food blog The Kitchn and is definitely close to the original!
So this recipe does take a bit of time to put together, but it is DEFINITELY worth it. Just make sure you set aside enough time including the time to chill these in the fridge for at least 2 hours before cooking… Think about putting these together the day before, and then it’s a fast meal the next day! And I recommend making a double batch because these freeze nicely and are great as leftovers (the recipe makes 6 burgers… so you get a dozen if you double it!). If you are going to freeze them, I recommend doing it after they are cooked… Then you can just pop them in the microwave, toaster oven, or a pan to reheat and enjoy later!
- 3 large red beets (approximately 1 pound)
- 1/2 cup brown rice (uncooked)
- 1 medium yellow onion, diced small
- 3-4 cloves garlic, minced
- 2 Tbsp. cider vinegar
- 1/4 cup old-fashioned rolled oats (use gluten-free oats for a gluten-free option)
- 2 (15.5-ounce) cans black beans
- 1/4 cup prunes, chopped into small pieces.
- 1 Tbsp. olive oil
- 1 Tbsp. smoked paprika
- 2 tsp. brown mustard
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. dried thyme
- 1 large egg (optional, omit for a vegan option)
- Salt and pepper to taste
- Sliced cheese to serve (optional, omit for a vegan option)
- Buns or bread to serve
1. Heat the oven to 400 °F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
2. Meanwhile, cook the rice until it is slightly beyond al dente, approximately 35-40 minutes,
3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes.
3. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up any crust that has developed on the pan. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
4. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
5. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Add the prunes and pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans, and add these whole to the mixing bowl as well.
6. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.
7. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Add the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using). Mix well until you no longer see any dry oatmeal or egg.
8. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
9. When ready to cook the burgers, first shape them into burgers into 6 large patties. Heat a skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. Once the oil is hot transfer the patties to the pan. Cook as many at a time as will fit without crowding.
10. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.
11. Serve the veggie burgers on soft burger buns, sandwich rounds, or lightly toasted sandwich bread along with some fresh greens and any other desired accompaniments. Enjoy!