We had a wonderful time at Margi to discuss Thirteen Ways of Looking by Colum McCann. Hungry minds need food and Margi never fails to deliver. Here is her recipe for the beet sliders- enjoy! Sweet Beet Sliders Ingredients Burgers:
1/4 c. + 2 tbsp. extra virgin olive oil
1 large, or 2 medium yellow onions, peeled and thinly sliced
2 c. peeled and grated beets (approximately 2 small beets)
5 cloves garlic, peeled and smashed
2 c. walnuts, lightly toasted and cooled
1c. golden raisins
3 1/2 tsp. sweet smoked paprika
2 tsp. salt, plus more to taste
About 1 1/2 tsp. freshly ground black pepper, plus more to taste
1 c. cooked green lentils, rinsed and allowed to drain (I sometimes use black beluga lentils, as well)
4 c. cooked short grain brown rice, cooled
Regular olive oil or grape seed oil, for frying burgers
16 brioche “dollar-sized” buns, for serving
2 Persian cucumbers, seeded and finely chopped
1 1/2 c. whole milk Greek yogurt
1/4 c. fresh dill sprigs, coarsely chopped
1 1/2 tsp. za’atar
1 garlic clove, peeled and finely minced
1 1/2 tsp. freshly squeezed lemon juice
1 tsp. coarse kosher salt, plus more to taste
Heat oil in a large skillet over medium-low heat. Add sliced onions and sauté until slightly caramelized. Add beets, garlic, walnuts, raisins and smoked paprika and continue sautéing for an additional 10 minutes. Remove pan from heat and let mixture cool for 2 minutes.
Transfer mixture to a food processor bowl (reserve pan) and pulse until contents are coarsely ground. Transfer mixture back to pan and stir in lentils, 2 tsp. salt, and 1 1/2 tsp. pepper; set aside.
Add rice and eggs to food processor bowl and puree. Stir into beet mixture and, using oiled hands, form into 16, 1-inch thick burgers.
Generously coat bottom of 2 large skillets with oil and set over medium heat. Add burgers and fry for 5 minutes. Carefully turn burgers over and fry for an additional 8-10 minutes.
Place burgers onto bottom of sliced rolls, drizzle with yogurt sauce, top with bun and serve.
Place chopped cucumbers onto a clean towel and gather towel tightly and squeeze excess liquid over sink. Place squeezed cucumbers in a medium bowl.
Add remaining ingredients and toss to thoroughly combine. Cover and refrigerate sauce until needed.