ROASTED BEET BURGERS

ROASTED BEET BURGERS

Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, Creamy Original Chao Cheese by Field Roast and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for you by me!

Making 1 burger at a time, from previously roasted beets

Preheat oven to 400 degree

Roasting the beets:

4 extra lg. beets ( mine were on average 7/8 of a pound each) – cut off ends, peel.

Place in large baking dish. Pour 1/2 cup water in bottom. Place in preheated 400 degree oven, uncovered, for 1 hour, adding more water after 30 minutes.

I cooked mine 2 hours, while every 30 minutes adding more water to bottom of dish – from 1/2 – 1 cup each time.

When beets are fork-tender (and by that I mean a long-pronged fork inserts easily in centers of beets and exits just as easily), then remove from oven. If there’s even a little resistance, keep roasting them. You don’t want hard beets on a burger bun.

When they’re done, remove from oven. Use right away, or refrigerate till needed, then cut beets into 1/2 inch thick beet steaks, and reheat in a covered skillet (lid-to-skillet method) with just a few drops of water or oil. Or, you can serve them cold or at room temperature – it’s up to you. Try them every way to find what you like best.

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I decided to go with pumpernickel buns for this Beet Burger.

Put veggie mayo on one half, topped with lettuce leaf followed by Beet Steak and fresh cracked pepper.

Put mustard (I used prepared yellow mustard) on 2nd half of bun, topped with Mancini Fried Peppers with Onion (heated), then topped with a cheese slice cut to fit the bun.

I went with Field Roast Chao Cheese (Creamy Original). I didn’t heat the cheese, but I did take it out of the refrigerator while the beets were roasting, so it would be at room temperature.

Chao Cheese is a particularly fine veggie cheese. Tofutti American singles would work. If you can’t find either of those two in the grocery, go without – for this burger. Beet has to match up well with the cheese. It’s a little tricky.

If you want the cheese melted, then after you heat the Beet Steak in the skillet, top with cheese, return lid to skillet and wait till the cheese melts. It’s your choice.

I went first with Mancini peppers. Roasted peppers would also work. Then I went with Kosher dill gherkins, sliced. That went well, as did bread and butter sweet pickle slices. Pickle planks also work well. I like the dill the best.

By the way, you don’t need to salt the beets or do anything but roast them. They turn out sweet and tender (if you roast them long enough). They’re perfect for a burger, especially for folks who don’t have access to veggie replacement meats in the grocery. Plus they’re good for you.

Close sandwich and serve.

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Notes: This is the most my burger will ever bleed!

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