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Chef Eric Greenspan's beet-and-pea veggie burgers

Chef Eric Greenspan's beet-and-pea veggie burgers

6
Points®
Total Time
2 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Moderate
To me, a good veggie burger is not meant to be a substitute for a beef burger, but a great dish on its own. This burger is not only low in points, it’s also super-tasty and meaty. The beets bring earthiness, the roasted mushrooms have savory umami flavor, and farro is a great way to add toothsome bite. —Chef Eric

Ingredients

Portabella mushrooms

3 medium, caps, cut into thin strips

Olive oil

2½ tsp

Uncooked beets

1 medium

Frozen green peas

½ cup(s), thawed

Cooked lentils

½ cup(s), green variety

Cooked farro

½ cup(s)

Fresh parsley

1 cup(s), lightly packed

Dried plain breadcrumbs

½ cup(s)

Egg

1 large egg(s)

Garlic

3 clove(s), finely choppd

Table salt

1 tsp

Dijon mustard

2 Tbsp

Light mayonnaise

2 Tbsp

Light whole wheat hamburger buns

4 item(s)

Red onion

4 thin slice(s)

Kosher dill pickle sandwich slices

12 slice(s)

Mesclun

1 cup(s), baby greens (optional)

Instructions

  1. Preheat oven to 400°F. Place mushrooms on one side of baking sheet, drizzle with 11⁄2 teaspoons oil, and toss. Wrap beet in foil and place on other side of baking sheet. Roast until mushrooms are dried and beet is fork-tender, about 45 minutes. Let beet cool and rub off skin.
  2. Place beet and mushrooms in food processor with peas, lentils, farro, parsley, bread crumbs, egg, garlic, and salt and pulse until chunky and mixture just holds together (do not over-process). Shape mixture into 4 patties, using about 1⁄2 cup mixture each and making patties about 3/4-inch thick. Place on large plate or platter lined with parchment paper, cover with another sheet of parchment, and refrigerate 1 hour.
  3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add the patties and cook until browned on both sides, approximately 5 minutes per side.
  4. To serve burgers, spread mustard on one side of rolls and mayonnaise on the other side. Place 1 veggie patty inside each along with 1 slice red onion, 3 dill pickle chips, and mesculn baby greens (if using).
  5. Serving size: 1 garnished burger

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