While I certainly don’t claim to be a vegetarian, since we’ve incorporated more organic and non-GMO food into our diet, the more I find myself eating non-meat main dishes. I think my body is craving more veggies because they’re more exciting to cook with and there’s more flavor combinations to achieve without needing a meat-based protein as the main star.
Last week I didn’t cook at home as much as I planned to, so this week I have a surplus of veggies to use as main stars. It is my off-week from grocery shopping at the farmer’s market, where I typically go every other week to stock up on as much organic produce that I think we can eat in two weeks. Thus, my search for different ways to cook beets was born.
Sunday morning I found Beet and Brown Rice Sliders on Cooking Light. I had almost every ingredient on hand and a batch of brown rice for the week already boiling on the stove. I also prepped the beets on Sunday by roasting them in a 400 degree oven for 90 minutes; one less step to cook a weeknight meal.
Jump to Tuesday night. Husband came home–not only early this week–but on an early flight, too. Because he’s on the road much of the week, I don’t get any push back on my new, odd food stars. While he’s a pretty decent foodie himself, always trying new restaurants and open to eating anything I put in front of him, he was not so keen about beet burgers. But because he was not supposed to be home for dinner, I didn’t change my plans, ha. At least he tried a bite or two. Then he continued to eat his bowl of cereal for dinner. And now, all he keeps repeating over and over again is a classic line from The Office:
But me, I LOVED THIS RECIPE. I can’t wait to make them again, already. And I look forward to trying different toppings or sauces to go with them. They even hold up well for lunch leftovers in the week.
My personal notes from this recipe: 1) I didn’t have walnuts so I didn’t include them and didn’t sub in any other type of nuts. Sure I probably lost some protein there but I don’t think it affected texture or taste dramatically. 2) I only got 5 burgers out of the recipe, even though it calls for 8. Quite possibly it’s because I used a slightly larger biscuit cutter as my mold, but I also stuck to measuring out 1/3 cup of the mixture for each burger and still came up short. 3) And finally, I baked them a little longer than called for–a total of about 15 minutes. I just wanted them a tad crispier than they looked at 9 minutes.
Recipe Source: Julianna Grimes, Cooking Light JULY 2012