Beet Burgers

These beer-infused vege burgers are based on a recipe from chef Jimmy Bombardo at Empire Farm Brewery. Empire White Aphro is a Belgian-style unfiltered Wit Ale with flavours of lavender, ginger and lemon peel.  If you cannot source it, a local craft brewer may have a good substitute.

Ingredients

• Beets 1 1/2 lbs
• Carrots 1 lbs
• Fennel 1 small bulb
• Spanish Onion 1 small, peeled
• Garlic 1 clove, minced
• Fresh Ginger Root minced, 1 Tbs
• Empire White Aphro Ale 1 x 300 ml bottle
• Rolled Oats 2 Tbs
• Honey 1 Tbs
• Orange Juice 1 Tbs
• Cider Vinegar 1 Tbs
• Kosher Salt ½ tsp
• Freshly Ground Black Pepper ½ tsp

Cook It

1. Rinse the vegetables and grate with a hand grater or food processor attachment. (If grating by hand, wear plastic gloves). Add the minced garlic and ginger.
2. Bring the beer to a boil. Add the oatmeal and stir until cooked.
3. Mix in all other ingredients and season to taste. Chill in the refrigerator for 30 minutes.
4. Wearing gloves, form into patties, squeezing out excess liquid. Arrange on a baking tray lined with parchment paper.
5. Bake at 300˚F for 45 to 60 minutes.
6. Carefully lift the patties from the baking tray with a spatula. Serve hot on your favourite roll or bun, topped with chèvre, pickles and arugula, dressed with citrus aioli or mayonnaise.