Beet Burgers with Avocado Smash and Pickled Red Onions
Beet Burgers with Avocado Smash and Pickled Red Onions
This recipe for Beet Burgers with Avocado Smash is as delicious as it is beautiful and bright. When they say, “eat the rainbow,” this burger will help you do it and bring a smile to your face. Trust us, you won’t miss the meat!
Pair Recipe withBeet Burger with Avocado Smash and Pickled Red Onions with:
Kale Chips
Similar Colavita Recipes:
Portobello Burger with Pesto Sauce
Roasted Beet Tart with Walnut Crust
Ingredients
Directions
Whisk the Colavita Vinegar, sugar and kosher salt along with 1 cup water in a small bowl until the sugar and salt dissolve.
Place onion in a jar and pour the vinegar mixture over the onions.
Allow the onions & vinegar mixture to sit at room temperature for 1 hour, then cover and place in the fridge for up to 2 weeks.
Drain onions before using.
Place all the ingredients in a blender or food processor and process until smooth.
Cook the rice according to the instructions on the package. When the rice is cooked and has absorbed all the water, add 1 tablespoon of Colavita Balsamic Vinegar and 1 teaspoon of Colavita Extra Virgin Olive Oil. Mix well. Cover the rice with a lid and steam for 5 minutes. Uncover and fluff with a fork.
Place the cooked beets in a food processor and chop until you have pea-sized beet pieces. Add the black beans and prunes to the beets in the food processor and pulse until just combined.
Remove the beet mixture to a large bowl and add the cooked rice and the rest of the ingredients.
Cover the mixture and refrigerate for at least 1 hour, though can be overnight.
After this time, form into burger patties. Place the patties on a cookie sheet lined with parchment paper.
Heat up a grill or griddle to high heat.
Brush the burger patties with Colavita Olive Oil and place on the grill. Grill for about 3 minutes each side.
Top the burgers with the avocado smash, pickled onions, lettuce and serve on whole wheat hamburger buns.
Shop this recipe
Ingredients
Directions
Whisk the Colavita Vinegar, sugar and kosher salt along with 1 cup water in a small bowl until the sugar and salt dissolve.
Place onion in a jar and pour the vinegar mixture over the onions.
Allow the onions & vinegar mixture to sit at room temperature for 1 hour, then cover and place in the fridge for up to 2 weeks.
Drain onions before using.
Place all the ingredients in a blender or food processor and process until smooth.
Cook the rice according to the instructions on the package. When the rice is cooked and has absorbed all the water, add 1 tablespoon of Colavita Balsamic Vinegar and 1 teaspoon of Colavita Extra Virgin Olive Oil. Mix well. Cover the rice with a lid and steam for 5 minutes. Uncover and fluff with a fork.
Place the cooked beets in a food processor and chop until you have pea-sized beet pieces. Add the black beans and prunes to the beets in the food processor and pulse until just combined.
Remove the beet mixture to a large bowl and add the cooked rice and the rest of the ingredients.
Cover the mixture and refrigerate for at least 1 hour, though can be overnight.
After this time, form into burger patties. Place the patties on a cookie sheet lined with parchment paper.
Heat up a grill or griddle to high heat.
Brush the burger patties with Colavita Olive Oil and place on the grill. Grill for about 3 minutes each side.
Top the burgers with the avocado smash, pickled onions, lettuce and serve on whole wheat hamburger buns.
