Spicy Chipotle Beet Burgers
Saturdays are my favorite. I love waking up sans alarm clock, playing with my pup, skipping the shower, and heading to the farmer’s market to stock up on fresh, in-season fruits and veggies. I would be lying, though, if I said that’s the only reason I love my local farmer’s market. There’s something else -- three words that turn me into a giddy girl in a proverbial candy shop: Purple. Carrot. Truck.
The Purple Carrot Truck is my Saturday slice of sheer bliss. Their farm-to-table approach to food makes me wiggle with excitement while waiting in line to try something new each time. I’m never disappointed! It’s always fresh, local, in-season, creative, and, of course, mouth-wateringly delicious.
My most recent food experience at The Purple Carrot Truck left me head-over-heals in love with beet burgers. The one I ordered truly had a “meaty” texture that mushy, frozen, processed patties often lack, and that beautiful red color from the beets assured me I was eating healthy, whole food.
My curiosity exploded as I examined the burger. The base was simple enough - white beans, brown rice, and beets, and I felt inspired to try my hand at reinventing the experience. At home in the kitchen, I started experimenting with flavors and textures, and this is the final recipe I created.
Because it makes about six burgers, I ended up freezing some leftover patties. I recently brought some of the frozen beet burgers to a family barbecue and threw them on the grill. They cooked up nicely straight from the freezer, and, just like my initial encounter at The Purple Carrot Truck, they were love at first taste for my veggie-loving and carnivorous family members alike! Though my burgers have a smokier, spicier flavor, my inspiration was to re-create a recipe using beautiful, ruby-red beets. Enjoy!