When we were on a recent trip, we stopped in Columbus, OH at Northstar Cafe in Short North, which is known for their awesome veggie burger (just made of beets, black beans, and brown rice). It is so good, even omnis rave about it all over Yelp (see their reference to the Northstar Burger).
I had not thought of the burger until this past week, when I got a bunch of beets in my CSA and I was trying to figure out what to do with them. I did a Google search, and found others who were so inspired by the Northstar Burger, that they attempted to duplicate it in this recipe.
The only minor changes I made were to use 1 cup of brown rice (to get the intended effect of the actual Northstar Burger), added more flour (at least double or triple their recommended amount of 2 TB) and some Ener-G Egg Replacer after the first batch, seeing as it needed more binding. I also did not include cheese on this burger. *For my gluten-free friends, this could easily be made GF by using all-purpose GF flour instead of white flour in the recipe. Additionally, you’d want to put it on a GF bun as well.
The burger fell apart a bit at first (before I figured I should put more flour in the mix), but the taste was delicious and savory. We served it up with grilled kale chips, which you’ll recognize from one of my previous posts.
Dessert was a simple Ciao Bella mango sorbet, with fresh local blueberries and organic strawberries.
Overall, I give the beet burger recipe a 3 1/2 out of 5 carrots on the veganlicious scale!