(audience cheering and applauding)
Bob requested a veggie burger that is not fried.
I think a lot of people think
of veggie burgers as being super healthy.
What they don't know is that many,
many restaurants just throw them
in a deep fat fryer.
Yeah.
And they're putting a grain heavy product
on a bun that's been in a fry-o-later,
it's just like a sponge for fat.
That's right it's just, it's not,
it's not tasty, you know, it's just,
Yeah.
A big fried mess.
Well I decided to use a trend right now
and vegan vegetarian burgers to use beets
because they have, well the color of beef of beef right?
My beets are out of control,
I have beets from another planet in my garden this year,
so I appreciate the assignment.
Doing a recipe by request for you.
Because I am up to here in beets.
So (laughs)
I figure if anybody could make
a vegetarian burger taste wonderful,
it's gonna be Rachael Ray.
Yeah.
(cheers and applause)
Here's a few tips, when you roast beets,
put them inside a big foil pouch,
throw em into a really hot oven, 425,
depending on the size of the beet, it'll take 60 minutes
to two full hours depending on the size of the beet
til they're nice and tender.
When they're tender, let them cool so you can handle them.
They're so pretty.
And you can use a paper towel,
to help you wipe off the skins.
Don't bother peeling a beet before you roast it,
it's much harder to do.
So, roast 'em up, peel 'em up, shred 'em up.
For four large burgers, you're gonna need two medium
or one large beet.
In the bowl is our protein source, buy the way,
you still eat meat right?
Yeah.
Just in very little moderation.
That's right.
Right, so we've got a mashed up drained can
of black beans, so protein, tons of fiber, right?
Mm-hmm.
Garlic, I put garlic in everything.
It's good for you and Bob loves garlic.
I love garlic.
Salt and pepper of course,
we're going to add about a teaspoon and a half
or a half palm full of smoked, sweet, paprika.
To give it a smokey flavor, like if you had a beef burger
on a grill right? Mm-hmm.
And then we're going to add our sweet beats.
One egg, or if you wanted to make it vegan,
use vegan egg substitute, one egg
to make everybody get along.
And then instead of bread, I use a little brown rice,
just half a cup of brown rice for four large burgers
that's your binder.
And then to give it a nice chew,
so it tastes like you're chewing beef
I add ground, toasted, nuts.
Oh.
Yeah, ground, toasted, walnut in there.
Really good. That's cool.
So you mix this all together with a little splash
of citrus, little touch of lemon juice.
Mix that all together, I've got some patties already made.
There's a lot of protein, a lot of fiber.
Ton of protein.
Good complex carbohydrates.
That's right, all the great beta carotene,
all the vitamins in the beats themselves of course
and just a little bit, in a nonstick skillet,
of safflower, or high temperature cooking oil.
We're gonna get these guys browning up.
Look at those, aren't they gorgeous,
look at the size of those patties.
(cheers and applause)
They're huge.
The beet burgers are about done, of course
if you want to make them vegan don't put cheese,
we put a nice smoked Gouda on this.
So the Gouda is melting down perfect.
We're gonna make our special sauce.
Beets love horseradish, horseradish
and beets are classic combination.
Okay.
I mean think borscht, hello?
So we're gonna do a horseradish topping.
Borscht, hello.
And you can use Fabanaise, which is a vegan product,
it's egg-less mayonnaise, I'm obsessed with it,
it's delicious.
Is you want it tangier, use Greek yogurt or sour cream,
it's Bob's burger, he chose yogurt, I love yogurt
for this sauce because it makes it so tangy.
Tangy.
We're going to do a yogurt, and horseradish dressing
with not only dill, but parsley and chives as well.
'Cause they're all friends, they're all little buddies.
So we're gonna slather a little of our special sauce
on the top of our burger buns,
which are perfectly toasted,
I'm not allowed to toast buns here.
Grant toasted my buns today, thank you Grant.
(audience applause)
One beet burger for you.
That looks pretty doesn't it, look so pretty?
Yeah it looks really good.
(audience applause)
One beet burger for Elaine, right,
we said we'd give her one.
Yeah.
And of course, LTO, little lettuce, tomato and onion.
So that we do not have to make a salad.
(cheers and applause)
(laughs)
Look they just held up this sign, this is class.
First day of my show and I got yogurt hair.
(cheers and applause)
Oh yeah, right there.
And now Bob's gonna groom me like a monkey.
(laughs)
(imitates monkey)
(laughs)
Elaine I promise, I didn't get any yogurt hair
in your burger, come on up.
(laughs)
Come on up, come on up Elaine.
(cheers and applause)