This morning started with a 35 session on the elliptical while watching the Today Show and some random TLC show that was on early. I wasn’t going to workout this morning because I was going to take a day off, but with a two-hour delay and tutoring afterschool, I knew I would be itching to do something active all day if I didn’t go. Do you ever feel like your twitching when you don’t workout? I never really did before, but now that I am 32 weeks pregnant, I feel like I am. If I don’t workout I just feel like I can’t get my breath all day (I am sure that is because the baby is taking over my lungs- and it’s totally normal) but after I workout, I sort of get that out of breath feeling out of the way. Hmm…don’t know – I guess I am weird.
Anyways, school was good and so was tutoring. I came home excited about making my Northstar burger creation. I had googled the recipe before and found one that seemed similar so I thought I would give it a try. As many of you know, I am obsessed with the Northstar burger from Northstar restaurant in Columbus. I have been there 4 times in the past 4 weeks – and I have only eaten out about 4 times…(does that make me crazy?) Anyways here is a link to one my reviews from a dining experience there.
Here is the recipe I followed for inspiration and ideas – from the Kitchn.com
I adapted it a little bit, but there are a few more changes I would make after tasting it.
Delicious Beet and Bean Burgers
Attempting to create a similar burger to the best veggie burger at Northstar Cafe in Columbus, Ohio
makes about 6 burgers
- 1/2 cup brown rice
- 1 onion, diced small
- 1 can of diced beets
- 2 cloves garlic, minced
- 2 Tablespoons cider vinegar
- 1 can black beans, drained and rinsed
- 2 Tablespoons parsley, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 2 Tablespoons all-purpose flour
- salt and pepper
- Cook rice according to directions. I used a brown rice boil in a bag for ease. Set rice aside.
- Heat a skillet with water and cooking spray. Add diced onion and minced garlic and cook until translucent and softened. When they are about done cooking, add the vinegar and cook until most of it has dissolved.
- While the onion is cooking, open the can of beets and the can of beans.
- Drain the beets – be careful of the juice! It stains!! The beets should be diced small, but feel free to cut them smaller if you want. I didn’t.
- Drain the beans and mash with a masher or a fork until they are smashed – don’t food process them, they should be chunky still.
- Mix cooked onions, beets and rice to the bowl of mashed beans.
- Season with salt and pepper, thyme and parsley.
- Add flour and mix until flour is no longer there.
Such a pretty color!!
9. Then heat a cast-iron skillet until it is how. I sprayed mine with cooking spray – but you could heat some oil in the pan.
10. Shape a burger with your hands or with a spoon and put it into the hot pan. Let it cook for 2-3 minutes on each side until it develops a nice crust. Then flip the burger and do the same thing to the other side.
I served my burger on a piece of sprouted bread with spicy mustard, a little miracle whip lite, dill relish, tomato, fresh avocado and organic ketchup.
It was really delicious! Next time I would skip the thyme and parsley and maybe use 3/4 can of beets so it was a little less intense with the purple veggie! While it will never be as good as the real deal – probably because when I go there, I am not the one cooking! Overall – it was a winner! I can’t wait to make it again for company!
Brady made some great looking burgers too! I will post his recipe tomorrow. Here is a sneak peak:
And a picture of his sandwich I somehow forgot to post yesterday! How could I?! 🙂
Yoplait Smoothie Winner:
yogurt, 1/2 banana, strawberries, blueberries, spinach, peanut butter or whole almonds chopped up, ice cubes- plain, easy, healthy and delicious!!
Email me your address Hallie and I will have them send your treat!