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