My Favorite Veggie Burger
I’ve noticed there’s an ingredient the tastiest veggie burgers have in common: beets. I kept this in mind while creating my own version for a children’s cooking class. During the class, there were plenty of young kids trying beets for the first time, as well as some dubious tweens who only took a bite after much coaxing. Yet that class remains one of my most successful: not a leftover in sight, with most parents pleasantly surprised by the positive reactions. I’ve served these sliders many times since, and all manner of carnivores, children and picky eaters have enjoyed them. I’m confident this is one of the best alternative burger recipes you are going to find.
The secret ingredient? Figs.
Roasted Beet Sliders with Figs
For 8-10 sliders
2 cups of red beets (about 3-4 large beets), roasted and roughly chopped*
4 tablespoons olive oil, divided
1/2 cup yellow onion, chopped (about 1 small onion)
1/2 cup chopped walnuts
2 cloves of garlic, minced
1 cup cannellini beans
⅓ cup chopped dried figs
salt and pepper, to taste
1/3 cup basil (can substitute parsley), chopped
zest and juice of a lemon
1 1/2 cup Italian breadcrumbs
1 egg
1/3 cup grated Parmesan cheese
10 slices of Fontina cheese (optional)
Olive Aioli (recipe below)
Heat a large non-stick skillet over medium heat and add 2 tablespoons of the oil. Add the onions, and sauté until slightly golden, about 7 minutes. Add the walnuts and garlic and cook for another 4-5 minutes, until fragrant. Add beans and figs, season lightly with salt and pepper, then set aside in a large bowl to cool for about 5 minutes.
Add the mixture to a food processor, as well as the beets, basil, lemon, breadcrumbs, egg and cheese. Pulse about 10 times, until the mixture is ground similar to ground beef. Tightly form into 8-10 patties. If you'd rather make a regular-sized burger, just make them larger. You should end up with about half as many, 4-5 burgers.
Heat the same skillet over medium heat and add the remaining 2 tablespoons of olive oil. . Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side. Melt fontina cheese on top during the last 2 minutes of cooking.
Place the patties on slider buns. Add lettuce and tomatoes, if desired. Spread bun with about 1 tablespoon of olive aioli.
Olive Aioli
makes one cup of aioli
one garlic clove, minced
1/3 cup oil-cured or kalamata olives
1 tablespoon lemon juice
1 cup of your favorite mayonnaise (Grapeseed Oil Veganaise is a great vegan option)
pinch of kosher salt
In a food processor, mix all ingredients except mayonnaise and pulse several times until finely chopped. Add mayonnaise and puree until the mixture is fairly smooth.
Will keep in the refrigerator for up to one week.
* Roasting beets:
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into 1 inch chunks.
Place the cut beets on a baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until a fork or butter knife can slide easily into the beet.