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“Burger” patty made out of beets, lentils and brown rice. Topped with zesty lemon-dill Greek yogurt sauce.
Start by preparing the lentils and brown rice. Follow the instructions on the package for each. I typically do a 2:1 water-to-rice and water-to-lentils ratio. Pour rice, 1 cup of water and a dash of salt into a saucepan and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for 45 to 50 minutes. Pour lentils into another small saucepan with a drizzle of olive oil. Heat to medium and stir lentils around frequently, cooking for about 4 minutes. Add 1 cup of hot water to the lentils, bring to a boil then reduce heat to medium low and allow to simmer about 35 to 40 minutes.
While the rice and lentils are cooking, prepare the lemon dill Greek yogurt sauce. Combine all of the sauce ingredients into a bowl and stir until well combined. Check the sauce for taste and add salt if necessary. Refrigerate until you are ready to serve.
Peel and coarsely chop a medium-sized beet. Pulse the beat about 10 times in a food processor until beet is shredded into ½” slices. Measure out 1-1/2 cups of beet and set the rest aside for a different endeavor (like beet cake, beet brownies, or more beet burgers!).
Put the 1-1/2 cups of shredded beet back into the food processor, then add the ground cumin, yellow curry powder, dill, salt and garlic. Pulse a couple of times to combine.
Once the rice and lentils are cooked, add them to the food processor. Pulse about 8 to 10 times until well combined. The end result looks like ground beef, it’s crazy. The beet mixture should hold together very easily. Form patties with your hands (recipe makes 5 patties).
Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the skillet is hot, space your patties out across the surface of the skillet. Cook for about 3 minutes before carefully flipping to the other side. Cook an additional 3 minutes. Continue flipping and cooking until your patties form a nice golden-brown crust on the outside.
Serve on your favorite bun with a heaping scoop of the lemon dill Greek yogurt sauce and your favorite toppings, such as avocado, tomato, lettuce, pepperoncinis, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!