Friday, July 19, 2013

eating my share: a hot mess

If you live in Rhode Island, you know how this week has been. I won't even mention the three-letter-word that has been on everyone's mind. Maybe you've coped by heading to the beach? Eating ice cream and popsicles? Spraying your feet with the hose while watering the garden?

During these steamy days, my main goal concerning dinner is to leave the oven off. I've made variations of these veggie burgers numerous times but I've always baked them in the oven...There was no way that was happening yesterday. So, I turned to the grill. The end result was delicious but the process was a hot mess.

They didn't hold together on the grill as well as they do in the oven. Flipping these bad boys was a tender task. I didn't break a sweat but just took my time.

If veggie burgers aren't your thing, try adding some shredded beets to your next meat burger for a punch of color and vitamins!

Beet and Carrot Burgers
adapted from here


1/2 cup flax seeds
1 cup sunflower seeds or other nuts, toasted
2 cups peeled, grated beets
2 cups peeled, grated carrots
1/2 cup minced onion
2 eggs, lightly beaten
1 cup old-fashioned oats
1/4 cup vegetable oil
½ cup chopped parsley or other fresh herb
6 tablespoons flour
2 tablespoons soy sauce/tamari
2 cloves garlic, minced
pinch of salt and fresh black pepper

2/3 cup ketchup
2 tbs sriracha or other hot sauce

In a big bowl, combine the oats with the eggs, oil and soy sauce. Let sit while you prepare the other ingredients.

In a small bowl, combine the glaze ingredients together.

Use a box grater or food processor to shred the beets and carrots. Pile the shredded veggies and remaining ingredients into the same bowl as the oat mixture. Mix it all up! Best way to do this is with your hands.

Once fully incorporated, shape the mix into 10 balls.

To grill: Line your grate with a double layer of foil and brush it with oil. (You may want to use two sections of foil - 5 burgers on each section) Turn the grill on and place balls onto the foil. Press down into patties. Brush each with some of the glaze mixture and let cook for 10 minutes with the cover on.

Flipping is tricky. I ended up moving the foil off the grill and to a table so I could gingerly flip the burgers away from the heat. Do your best and then move back to the grill and glaze the other side. Cook another 10 minutes and then top with cheese. Turn the grill off and let burgers sit for a few.

We ate these open-faced on a piece of grilled bread to reduce the mess. I'll leave the toppings up to you. We went with sharp cheddar cheese, yogurt with smoked paprika and kimchi.

(If you'd rather bake these, do so in a 350 oven for 20 minutes on a baking sheet lined with parchment paper)

How do you stay cool when the days get hot?

No comments:

Post a Comment