This summer has flown by. The last month in a flurry of rain. As opposed to making more excuses about not blogging I will say this: I like cooking better than writing. There, secrets out. Phew, not so bad. That being said, I really do like keeping this blog and will attempt to return to some sort of blogging schedule. There are a lot of exciting things going on in the next few months.
Number 1 exciting thing is that Philadelphia now has a FOOD SWAP!!! I am spearheading this with Marisa from Food In Jars, Alexis of Teaspoons & Petals, and Amanda of @forkspoonknife. The first event is coming up soon on September 22nd. Read more about it here. I will recap after it is over.
Onto the Beet Burgers. Our CSA, Henry Got Crops, puts out a newsletter every week that includes a section of recipes. This week offered a recipe for Beet Burgers that a CSA member had raved about. I was very intrigued by the idea and had two bunches of beets waiting in my crisper. I actually ended up searching for a different recipe because the initial one called for too many ingredients I didn't have. I landed on one from The Kitchn that seemed similar. I didn't have everything in the ingredient list so altered the recipe. They were really great. A super healthy and tasty alternative to a beef burger, and easy enough to make at home. Boca Burgers eat your heart out.
These turned into Chipotle Beet Burgers (we love spicy here) and were served with a quick salad.
modified from this recipe
made 9 burgers
1/2 cup brown rice (about 1 cup cooked rice)
1 medium red onion, diced
1 pound beets (we used a little more than a pound, mixed red and gold)
4 cloves garlic, minced
1 jalapeno, minced
1 can refried beans (Amy's are wonderful)
1 tbsp olive oil
3 tbsp flour
1/2 tsp chipotle powder (more if you like spicy)
1/2 tsp paprika
1 1/2 tsp cumin
salt and pepper to taste
Cook rice per directions on package.