Enjoy these fabulous Beet Burgers by Ann Esselstyn, and feel your Nitric Oxide surge! This is my favorite burger recipe! Be sure to make extra to freeze and have on hand.
Our recent Virtual Healthy Eating Adventure (Feb 2022) participants were treated to “a visit” by Ann and Jane Esselstyn, with a Fabulous Breakfasts Cooking Demo . Many thanks to The Esselstyn Foundation for sponsoring this visit! If you want to see what ‘fun with cooking’ looks like, you can enjoy their energetic demo of WFPB French Toast, waffles, tofu scrambles, delicious oatmeal with blueberries and kale, and many more ideas at this link to “WFPB Reduces Inflammation Dr. Liz and Ann & Jane Esselstyn Fabulous Breakfasts”
Ingredients:
Makes 8 – 10 Burgers
3 large beets, with greens and stems
3 cloves garlic, roughly chopped
1 cup nutritional yeast
1 cup cooked brown rice or cooked quinoa
1 cup old-fashioned oats
1 Tbsp onion flakes
1 Tbsp garlic flakes
1 1/2 Tsp wasabi powder
1 (15-ounce) can no-salt-added kidney beans, drained
Instructions:
Preheat oven to 400* F. Line a sheet pan with parchment paper
Remove both ends of beets, rinse well, can leave peel on, chop into 1/2-inch thick slices, place them on the prepared sheet pan, and bake for 20 to 30 minutes or until tender.
Rinse the beet greens and roughly chop the stems and greens. In a pot with 1-2 inches of water, boil the beet greens and stems for about 3 minutes, until tender. (or steam in a steamer) Drain (put the water in small containers to freeze as veggie broth). Can substitute other leafy dark greens.
Put the beets and garlic in a food processor and blend briefly until roughly chopped in tiny chunks. Don’t over-blend.
Add the nutritional yeast and well-drained beet greens, and pulse until barely incorporated.
In a large bowl, combine brown rice, oats, onion flakes, garlic flakes, and wasabi powder, and mix in evenly.
Add the kidney beans. With your hands, massage the beans into the rice and oats, until roughly combined
Add the beet mixture and continue to mix it all together with your hands! Have fun!
Preheat oven to 325 while you make your beet patties and place them on a nonstick baking sheet
Cook 20 minutes, then turn and finish cooking 20 minutes
Serve on buns (or Ezekiel bread is yum) with your favorite fixings, or let them cool and then freeze.
Many thanks to Ann Esselstyn for permission to use this recipe in our blog. And yes, Ann, it is indeed fun to mash the beans into the beet mixture!
The Prevent and Reverse Heart Disease Cook Book by Ann Crile Esselstyn and Jane Esselstyn p.228 available on Amazon.com
