Hacking has had a bad wrap for over 40 years. Yet today Facebook is on Hackerway Way and Charlotte’s hosted a hackathon for a second year. While hacking still means rule breaking to some, the phrase means a clever solution too.

Food hacking is still a favorite activity of mine because when I’m dining out I’m looking to bring flavors into my own kitchen. In November at a charity event Lyft held at 5 Church, I enjoyed the beet burger sliders that were among the buffet. It excited me when that restaurant group opened the casual Nan & Bryon’s with their Beet Burger as a main course.

Recently I’ve been eating vegetarian dinners and there are only so many times one can enjoy a black bean burger. Cowbell’s Shankar Burger of curry pinto & faro is pretty unique, but still is mash of ingredients and cooked. The problem with that approach it is that it has a certain mouth texture that can be unsatisfying.

The greatness of the beet burger is that it is whole, with a resistance for your teeth and great meaty mouth feel

htop and Chrome Dev Tools my normal investigative weapons were set aside to unlock Nan & Byron’s beet burger. First I started doing research. Google searching “beet burger recipe” turned up some tasty sounding & looking recipes. But they all boiled down to the same “cook beets, shred beets, add beans, mix, form patties, cook” formula. Unfortunately that wasn’t the mouth feel I was hunting. So I started looking into other ways to cook beets because I’ve never prepared them before. I had no idea what to do to them. Then I found this beet salad recipe and how to make this delicious treat became became clear. Enjoy!

Nan & Byron's Beet Burger by Scott Lundgren

Nan & Byron's Beet burger is a vegetarian alternative that has great meaty mouth feel!

PREP TIME:	COOK TIME:	TOTAL TIME:
15 Min	30 Min	45 Min

Yield:	Category:	Method:	Cuisine:
4 sandwiches	Vegetarian	Bake	American

Ingredients

• 4 beets, medium, scrubbed, peeled, sliced in 1/4” thick discs
• 4 buns, hawaiian or wheat, your preference
• 1/2 small red onion, sliced
• 1/2 small avocado, sliced
• 1/2 cp panko breading or rice flour
• 2 oz goat cheese, plain
• 2 tblsp sunflower oil
• arugula

Instructions

1. Preheat oven, 400 degrees
2. On an aluminum foil sheet, layout the beets
3. Baste the beets with 1 tblsp olive or sunflower oil
4. After 10 min, flip the beets to the other side
5. After 20 min, pull them out of the oven, let cool
6. Dip beets in panko breading or rice flour
7. Warm up a pan over medium high heat.
8. Add 1 tblsp olive or sunflower oil to the pan
9. Fry the beets for 3 minutes on each side
10. Remove beets to a plate lined with a paper towel to drain
11. Spread goat cheese on the bottom bun, cover with arugula
12. Place 3-4 beets to cover the bottom bun
13. Top beets with onion & avocado slices, serve