Beet the Heat Summer Burger
- 2 buns of choice
- 2 veggie burger patties
- 2 cups arugula
- 1/2 cup summer beet hummus*
- 1/2 cup green peas
- 1/4 cup sweet onion dressing
sweet onion dressing ingredients
- 2 sweet onions, diced
- 1 leek, diced
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons coconut nectar (sub agave nectar or honey)
- 2 tablespoons non dairy milk
- 1 tablespoon apple cider vinegar
to make the sweet onion dressing
- Heat a large skillet over low heat. Add olive oil, onions, and leek. Sautee on low for 30 minutes, tossing occasionally.
- After 30 minutes, add the salt and pepper to the pan and stir.
- Take the contents of the skillet and transfer them to a blender or food processor.
- Add the coconut nectar, nut milk, and apple cider vinegar.
- Blend until smooth.
- Cook burgers on a skillet or grill according to instructions on the package.
- Layer your bun with arugula, burger patty, summer beet hummus, peas, and drizzle with sweet onion dressing.
- EAT UP.
*get my Summer Beet Hummus recipe here!
Happy Memorial Day weekend y’all! I’m so happy you stopped by. You see, over here in Brewing Happiness land I’m ecstatic because my parents are visiting me in LA, all the way from Georgia! So I get to show them around and see all the sights, but mostly eat all the food. And what would a Memorial Weekend be without a good burger??? Nothing. That’s what. No one would care. Because let’s be real… we’re all in it for the food. And this time of year is my favorite: it’s hot outside, we’re firing up our grills, and things like beets and watermelon are in season. It’s magic. However, sometimes I really hate the cookout food options. If you grew up anywhere like Georgia, you know that’s it’s all greasy burgers, cheese, white buns, potato chips, and ick. It’s basically bloat in a meal. And when it’s already hot outside, who wants to feel greasy and gross and full after they are done eating? Well, not me. So here is my solution…
It’s still all of the burger satisfaction you crave, but the flavors and impact are lighter on your belly! So it’s a fun way to eat seasonally and healthier at the same time. Plus, you are going to impress all of your friends with the beautiful colors on your burger. (And we all know that deep down we just want impressive burgers.) haha.
Let’s discuss how crazy easy this is to assemble. Although it looks soooo fancy you can hardly believe it, this burger probably takes a total of 30 minutes to make – and that includes making the beet hummus! First you gotta blend up all the hummus ingredients. Oh, you want to know what those are? Let me tell you…
The hummus is just basic blend-in-the-blender-or-food-processor-and-go hummus. (Except you do have to roast the beets first…) Unless you want to buy them pre roasted in a package like you can get from Trader Joes. That TOTALLY works too. No shame in that game. I’ve been there and done that. But if you do want to roast your beets, all you have to do is chop off the root, and most of the leaves, then wrap them in tin foil and bake at 400 for 50 minutes. After that, let them cool and peel off the skin with a paper towel. (That will help keep your hands from turing bright pink/red.) Then you just pop those beets into your hummus blending machine and go for it.
The other element that takes a smidge of work is this sweet onion dressing, but it’s WORTH IT. You see, growing up in Georgia has one major benefit : sweet Vidalia onions. They grow out of Vidalia, Georgia and they are sweeter than any onion ever. In the south people make everything out of them: salad dressing, burger toppings, pizza toppings, etc. You name it, we’ve tried it. And boy do I miss those onions. So I thought I would try to make my own “Vidalia onion-ish” dressing. AND I SUCCEEDED SO HARD. This dressing will blow your mind even if you have never had a Vidalia onion. And it will blow your mind even more if you have had one. It’s sweet and slightly tangy and purrfect for summer.
Finally, to address the burger part of the burger… I used Beyond Meat’s Beast Burger, which is made from plants. But I’m not even sure a meat eater would know that. They taste so much like a real burger it’s insane. Plus they only take 8 minutes to cook, and you can throw them right on the grill or on a skillet. I love to have these around as an option for people on grilling holidays, because even meat eaters sometimes want a break from the heavy stuff. They sell them in the freezer section of most Whole Foods (and I’ve even seen them in a Vons or two.) But Whole Foods is your safest best. These are a great and simple solution to having the burger you want, but also remaining pretty healthy! But don’t go crazy and give up on life if you can’t find these veggie patties, really any of them will do! Cause this burger is really all about those toppings!