Red, White & Tasty!

Throwing an Independence Day bash? Celeb chef Alex Guarnaschelli shares a dish that’s sure to make sparks fly

When it comes to 4th of July barbecues, a juicy burger is almost always on the menu — but that doesn’t mean vegetarians need to miss out. “These burgers are pure vegetable and also super tasty,” Alex Guarnaschelli tells Us of this creation from her latest cookbook, Cook With Me. “You may find they’re more popular than the classic beef [version]!”

Beet and Brown Rice Burgers SERVES 4 INGREDIENTS FOR DISH

4 tbsp extra-virgin olive oil

1 medium yellow onion, grated on the large holes of a box grater

4 medium garlic cloves, grated on a Microplane

½ tsp cayenne pepper

Kosher salt

2 medium red beets with tops, greens removed and coarsely chopped

1 cup walnut halves

1 cup cooked brown rice

1 tbsp honey

½ cup golden raisins

1 large egg, lightly beaten

1 tbsp red wine vinegar

FOR SERVING

4 classic potato buns

1 medium head Boston lettuce, washed

½ cup Thousand Island dressing

1 beefsteak tomato, cut into 4 slices

1–2 large dill pickles, cut into ½inch rounds

INSTRUCTIONS

1 Heat a large skillet over medium heat and add 2 tbsp of the oil. Add the onion, garlic, cayenne and a pinch of salt. Cook until the onion is translucent. Stir in the beet greens with another pinch of salt and cook until the greens are wilted. Remove from the heat and set aside to cool.

2 Put the walnuts in a food processor and pulse until they become coarse and powdery. Add the cooked brown rice, chopped beets, honey, raisins and cooked onion mixture to the walnuts, and pulse until it looks similar to ground beef. Transfer the mixture to a medium bowl and mix in the egg, vinegar and a generous pinch of salt. Mix by hand until the mixture is uniform, then scoop out a little less than 1 cup and form it into a tight patty. Repeat with the remaining mixture to make a total of four patties. Place the patties on a plate, cover and refrigerate for up to 4 hours.

3 Preheat the oven to 350 degrees.

4 Heat a large cast-iron skillet over medium heat and add the remaining 2 tbsp oil. Season both sides of the patties generously with salt. When the oil begins to smoke lightly, remove the pan from the heat and arrange the patties in it with space between them. Sear on the first side until browned. Turn them over and brown the second side. Place the skillet in the oven and cook until the patties feel firm to the touch. Insert a small knife into the center of the burger and leave it there for 10 seconds. Remove the knife and touch the tip to make sure it is warm. If it is cold, cook the patties for an additional 5 to 8 minutes and test again. Transfer the burgers to a plate and let them rest for 5 to 10 minutes.

5 Toast the buns in the oven until they are light brown. Add a leaf of Boston lettuce and a dollop of the Thousand Island dressing to each bottom bun. Top with a burger, more dressing, more lettuce, a slice of tomato, pickle rounds and the top bun.