Bistro Beet Burgers


  • 3 cups sushi rice, cooked
  • 2 cups lentils, cooked
  • 2 cups red beets, shredded
  • ¼ cup onion, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon ground fennel
  • ¼ cup almond butter
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Olive oil as needed
  • Vegan tarragon aioli, recipe follows


Place rice, lentils and raw beets in food processor. Pulse 15 to 20 times until mixture comes together and has ground meat-like texture. Transfer to mixing bowl and add remaining ingredients except olive oil and aioli; chill at least 30 minutes. Shape into 7-ounce patties and saute in olive oil to heat through. Serve with aioli on toasted ciabatta buns (add lettuce and tomatoes if desired). Makes 12 servings.

To make vegan tarragon aioli,  process 1 block silken tofu, ¼ cup tarragon, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 2 tablespoons maple syrup, 1 tablespoon salt, 1 tablespoon Dijon mustard and 1 teaspoon cayenne pepper until smooth. Makes about 2 cups.

Veraisons Restaurant at the Inn at Glenora Wine Cellars; Dundee, New York