The word “beet” always reminds me of the word “beat”, which always reminds me of Gloria Estefan, and then a short little dance party always ensues – every time I’m cooking with beets. You’re lucky you can’t see me “dancing” right now! Feel the beat, don’t fling the beet! What to do with a sad little forgotten leftover beet that lurks in the back of the fridge for days? (after the dance party is over, of course)
PPK Beet Burger! I know, I know. I have blogged about these so many times, but they are so tasty they deserve all the attention! Besides, this time I took so many shortcuts that they came together in four or minutes (plus cooking time) which makes them worthy of another mention. Right? Right! There was some cooked brown rice in the fridge, along with the little precooked beet, and what was left of a can of lentils that I had used to make an individual cottage pie a few days ago. All I had to do was mix it all together, add the seasonings and cook’em! I was a bit worried that the cooked beet was going to make the patty a bit too soft, but it was still perfect. One small cooked beet was enough to make one burger.
If you’re wondering about the cheese, it’s a Galaxy Nutritional Foods Rice Vegan slice. The bun is Megan’s Newfoundland White Bread, a recipe that never lets me down (blogged here). The pickles are there for show because I do not like pickles. They taste good, but the crunchiness just feels weird in a burger. Maybe I’m the one who’s weird?
Today I will leave you with one of our backyard residents, though it’s not a duck this time. Say hello to Mr. Bluebird McFloofy! Happy weekend!