Beet Burger with Citrus-Caper Aioli

Total Time:
55 min
20 min
5 min
30 min

4 servings

  • 4 tablespoons grapeseed oil
  • 1 medium yellow onion, minced
  • Kosher salt and freshly cracked black pepper
  • 2 cups cooked brown rice, cooled (a microwaveable bag works great)
  • 1 cup roughly chopped peeled raw red beets (about 1 large beet)
  • 1 cup walnuts
  • 1/2 cup yellow raisins
  • 1/2 teaspoon granulated garlic
  • 2 large eggs
  • Bibb lettuce leaves, for serving
  • Citrus-Caper Aioli, recipe follows
  • Citrus-Caper Aioli:
  • 1/2 cup mayonnaise
  • 2 tablespoon capers
  • 1 tablespoon honey mustard
  • 1 teaspoon orange zest plus 2 tablespoons fresh orange juice
  • Kosher salt and freshly ground black pepper, optional
  • Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.

  • Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.

  • Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.

  • Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.

Citrus-Caper Aioli:
  • Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.

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    Recipe courtesy of Robert Irvine