On what I thought was just another evening at the Prabhakar household, I decided to make roti, some vegetables and dal for dinner (yes, again). I took out my carrots, turnip and beetroot and set out to work on my vegetables. I folded the carrots and turnip into the pressure pan, until lo and behold, the veggies exuded a beautiful hue of orange and beige!
I paused for a moment.
Do I add the beets and let their crimson tide dominate?! As much as I love beets, adding them to the beautiful canvas of veggies seemed sacrilegious (yes, I’m THAT vegetarian).
I put aside the beetroots and proceeded to cook the other vegetables for my dinner, thinking all the time what I would do with the beets! The vegan burgers from Whole Foods that my daughter and son-in-law introduced me to when I visited them a couple of months ago came to my mind and I immediately knew what it was going to be …
My mind immediately raced through a virtual ransacking of my refrigerator and kitchen cabinets. Flashes of breadcrumbs, coconut flour, and celery… All systems go. Ta-da!
The result … soft, moist, healthy and wonderfully flavorful veggie burgers that will melt in your mouth! Take that, Impossible Burger! (disclaimer: our family loves Impossible Burger, please sponsor us).
Lest I remind you (again), the Superbowl is coming up and this would be P E R F E C T in your veggie-loving spread. Who says Superbowl can’t also be Superhealthy?
- Beet - 1 cup chopped
- Onion - ½ cup chopped
- Celery - ⅓ cup chopped
- Green Peas - ½ cup
- Bread Crumbs - ½ cup + 1 tablespoon
- Coconut Flour - 1 ½ tablespoon
- Smoked Paprika - 1 tsp
- Red chili powder ½ tsp (optional)
- Coconut Sugar - 2 tsp
- Cumin Powder - ½ tsp
- Oil 2 - 3 tsp
- Salt as needed
- Cook beets until soft and tender. I used pressure pan to cook my beets. You can cook them on stove top or microwave them. Drain excess water completely and keep aside. You can use the water in your smoothie, soup or cooking other vegetables.
- To a microwave-safe dish, add the green peas and enough water. Cook for 2 to 3 minutes until peas are well cooked and tender. Transfer the cooked peas to a colander or mesh strainer. Drain, run under cold water and keep them aside.
- Heat 1 tsp oil in a skillet and sautee celery for a couple of minutes. Transfer it to a bowl and keep it aside
- Heat 1 tsp of oil in the same skillet and add onion. Season with salt and saute in a medium flame until translucent and soft. Turn the stove off. Add smoked paprika, chili powder, and cumin powder. Mix well.
- In a mixer, pulse the beets, peas and celery separately. Do not add water. We do not want a fine paste. Grind it so you have a smooth mixture that you can combine together with all other ingredients to form a smooth dough.
- To a mixing bowl, add the onion spice mixture, ground beets, peas & celery, salt, coconut flour, sugar, and bread crumbs and mix well until all ingredients are combined well together to form a soft, pliable dough. Add more bread crumbs and/or coconut flour if the dough is too wet.
- Take a small cutting board or plate and line it with wax paper. Divide the dough into four or six balls. (For the given measures, I got a yield of 1 and ⅓ cup and I used ⅓ cup dough for each burger). Place a ball of dough on the wax paper, flatten it with hands and adjust the edges to form a smooth disc to the desired thickness. I made ¼” patties.
- Heat a small fry pan. Place a patty, add ¼ tsp oil around the edges of the patty.. Cook on medium flame for 2 minutes. Flip over, add ¼ tsp oil and cook for 2 minutes.
- Place the patties on a paper-towel lined plate for the extra oil to drain.
- Enjoy it with your favorite roll or on a bed of salad or scramble it and use it in a wrap with your favorite vegetables and dressing. OR, just dip it in your favorite dressing/sauce and enjoy!