For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan. (Photo: Andrew Scrivani for The New York Times)
Bring on the burgers! These Beet Lentil & Quinoa Burgers are big, hearty & flavourful. A splodge of creamy horseradish sauce complements the earthy beets perfectly & provides a veggie burger taste sensation!
White Bean Burgers 2 cans white beans, drained and rinsed 2 tablespoons extra virgin olive oil 1 small onion, finely chopped Salt to taste 2 to 3 large garlic cloves (to taste), green shoots removed, minced 2/3 cup finely grated carrot 3 tablespoons freshly squeezed lemon juice ¼ cup finely chopped parsley 2 teaspoons minced fresh sage or thyme ½ cup fresh bread crumbs 1 egg, beaten Freshly ground pepper to taste Whole grain hamburger buns and the condiments of your choice
Sweet Potato, Quinoa, Spinach and Red Lentil Burger
Beets and Herbs Salad - This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters