Getting back into normal life after such an incredible vacation has definitely been hard, I think I left my brain in Italy. The best way I know how to get back into the swing of things is to get into my kitchen- back to homemade cooking.
When I was living in Houston, one of my favorite lunch spots was a tiny garden cafe called Tiny Boxwoods. My friend Julia and I tend to frequent this spot for lunch and a beverage or two whenever I am back in town, but we haven’t been able to get there on my past couple of trips home. My favorite thing by far on their menu is the “Just Beet It Burger.” Since I haven’t been able to indulge lately I decided to make my own version, and this definitely took me right to back to their patio. The best way to fix a craving is to fix it yourself in my book.
Roasted beets are so beautiful and have a delicious earthy flavor, but be careful they will stain everything in their vicinity red.
I’m not familiar with the exact recipe at Tiny Boxwoods, but beets, black beans, some raw cashews and sautéed onion married quite well.
Burger they are, grilled they will not. The black beans do a good job binding everything together, but they are a little more flimsy than a regular beef patty so we definitely want to cook them on the stove.
Topped with some chipotle aioli and candied jalapeños, it gets the perfect amount of kick. This is by far my favorite veggie burger, the flavors are so bold and yummy. Go ahead, give it a try and let me know what you think. As for my friends in the Houston area… treat yourself to a visit to Tiny Boxwoods, you’ll love it.
Ingredients: makes 2 burger patties
4 small beets, small diced and roasted,
1 cup black beans, rinsed and drained
1/4 yellow onion, diced and sautéd
1/3 cup raw cashews,
1 Tbsp Mayonaise
1 tsp chipotle seasoning
Hamburger bun, candied jalapeños and butter lettuce to garnish.
Preheat your oven to 400 degrees. Peel and dice the red beet (you can save the beet greens and sauté them with olive oil, S&P, and garlic for a yummy vegetable side dish later on)
Roast your beet for 20-25 minutes or until tender. Meanwhile, sauté your onions in a little bit of olive oil. Also, in a food processor, add your cashews and pulse down to a grain size and then add to a large mixing bowl. Then do the same with the black beans and onion. After the beets are done roasting pulse them down until a lightly chunky texture (think burger) then add them to the mixing bowl.
Mix together all of the ingredients in the bowl and then build out the burger patties.
In a sauté pan, add 1 tbsp olive oil and heat. Add your burgers and cook about 5 minutes on each side.
Mix together the mayo and chipotle to make a quick aioli, then build up your burger with some lettuce, jalapeños and enjoy!