Dried fruit is the secret ingredient in these rich burgers. You can serve them on a bed of Braised and Glazed Brussels Sprouts (page 183) or any winter green, or for a more casual meal, on a whole grain bun with lots of mustard.
- Yield: 4 to 6 Servings
- Total Time: 45 Minutes
- 1 pound beets, trimmed, peeled, and grated
- ½ cup packed pitted dates or dried plums (prunes)
- ½ cup almonds
- 1 1-inch piece fresh ginger, cut into coins
- ½ cup bulgur
- Salt and pepper
- 0.125 cup red wine or water
- 1 tablespoon Dijon or other mustard
- Cayenne or red chile flakes (optional)
- All-purpose flour for binding, if needed
- 2 tablespoons olive oil or butter
How to Make It
- Line a baking sheet with parchment or wax paper. Put the beets, dates, almonds, and ginger in a food processor and pulse several times until everything is well chopped but not quite a paste.
- Put the mixture in a large bowl with the bulgur and a sprinkle of salt and pepper. Bring the wine to a boil and stir it in, along with the mustard, and a pinch or more cayenne if you’re using it and cover the bowl with a plate. Let steep for 20 minutes. Taste and adjust the seasoning. Let the mixture rest for a few minutes before shaping it into patties; if it seems too wet, stir in a little flour to help bind it. Lightly wet your hands and shape the mixture into 4 to 8 patties;
- put them on the baking sheet. Cover and refrigerate for 1 hour or overnight. Put the oil in a large skillet over medium heat. When it’s hot, add the patties. Cook, undisturbed, until brown on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn them over carefully with a spatula and cook until the burgers feel firm and are browned on the other side, another 3 to 5 minutes. Serve hot or warm.