At The Kitchen Next Door at 658 S. Colorado Blvd. in Glendale, Anthony Salazar or “Chef Sal” is serving beets in various ways from salads to beet burgers. “Beet burgers are my favorite,” said Door to Door Organics Resident Foodie Chris Clarke. “You can also put beets on top of a burger. It’s crazy good because of the sweetness.” To make your own beet burgers at home, we tapped into the expertise of the crew at The Kitchen Next Door, who shared with us the recipe here.
Yields 10-15 patties
Roasted beets (recipe below)
1/4 cup carrots (chopped small)
1/2 cup yellow onion (chopped small)
1/4 cup chopped celery (chopped small)
1 cup chickpeas/garbanzo beans
3/4 cup Panko bread crumbs
1/2 teaspoon ground cumin seed
1/2 teaspoon smoked paprika
Salt to taste
Preheat oven to 350 degrees. Stirring frequently, cook the carrots, celery, and onion with a touch of salt until soft, transparent, and with little to no moisture left. Cool and reserve. In a food processor, buzz the roasted beets until coarse, then buzz the chickpeas until paste-like. Add all ingredients together, except the salt. Mix very thoroughly to evenly incorporate the eggs. Add salt to taste.
Using gloves, form burger mix into desired size. Place all patties on a sheet tray lightly-lined with oil or a Silpat. Heat in the oven for 20 minutes. This mixture will hold for a approximately three to four days.
For use in Beet Burger recipe
1 sprig thyme
1 tablespoon salt
1 juiced lemon
1/2 teaspoon red pepper flakes
2 smashed garlic cloves
1/4 c. olive oil
1/2 c. water
4 lb. peeled and chopped beets
Preheat oven to 375 degrees. Combine all ingredients, except the water, in a mixing bowl and mix appropriately. You can add the lemon whole, rind and all, after juicing. Lay in an oven-safe pan, add the water, and cover with foil. Roast 1 hour covered. Remove foil and roast for 45 additional minutes. When done, cool and remove the garlic, thyme, and lemon mixture, and remove the liquid. Use in Beet Burger recipe.
For fun facts on beets and spots around town featuring beets on the menu, pick up the summer issue of Modern In Denver magazine.