Rice and beetroot burgers with Grana Padano sauce
- Vegetarian
- Energy Kcal 330
- Carbohydrates g 51
- of which sugars g 5.8
- Protein g 12.1
- Fats g 8.6
- of which saturated fat g 3.65
- Fiber g 4.6
- Cholesterol mg 18
- Sodium mg 783
- Difficulty: Average
- Prep time: 15 min
- Cook time: 1 h 45 min
- Makes: 6 pieces
PRESENTATION
Looking to shake up your burger game? Try the rice and beetroot burger with Grana Padano sauce for a fresh, Italian-inspired twist. Instead of a typical beef patty, this burger includes a tender, colorful risotto alla barbabietola, which is basically a beetroot rice patty. It's moist and slightly sweet thanks to those earthy beets. If you're a fan of Italian food, you'll totally recognize the classic pairing of risotto and cheese. But here it’s done in a whole new way.
And look, the burger’s deep pink color? It’s striking. Always surprises in the best way. Plus, this vegetarian burger recipe is perfect for anyone looking for a meat-free option. Across various regions of Italy, risotto's a staple—no question. But turning it into a burger? That's a modern twist. The smooth, salty flavor from the Grana Padano sauce perfectly complements the creamy beetroot base. Seriously good.
Throughout Italy, home cooks experiment with local cheeses and rice dishes, but this plant-based burger really stands out with its crispy exterior and soft interior. The homemade Grana Padano sauce really really shines, bringing a rich, cheesy punch that ties everything together. It's the kind of dish you can serve at a dinner with friends, sparking conversation about its unique flair. Pretty much.
Compared to your average veggie burger, this one feels special—really special—thanks to the bold Italian flavors in every bite. You might even have guests asking for the recipe, intrigued by how well the golden, cheesy sauce complements the rice and beetroot burger. Whether you are looking for a healthy veggie burger option or just want something tangy and new for an easy vegetarian dinner, this Italian-inspired burger fits the bill perfectly.
For real, it’s proof that you can keep things classic while still surprising your taste buds with something innovative and delicious. So, if you're ready to try something different that stays true to Italian culinary roots, this dish is definitely worth a spot on your menu. Can't go wrong with it.
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INGREDIENTS
- Ingredients for 6 Burgers
- Beets 3.5 oz (100 g) - (about 1 whole)
- Ribe rice 0.6 cup (100 g)
- Whole grain rolls 6
- Iceberg lettuce to taste
- Cluster tomatoes 1
- Extra virgin olive oil to taste
- Mint to taste
- Fine salt to taste
- For the Cheese Sauce
- Grana Padano PDO cheese 2.8 oz (80 g) - Aged over 20 months
- Whole milk 0.8 cup (200 g)
How to prepare Rice and beetroot burgers with Grana Padano sauce
To make the rice and beetroot burger with Grana Padano sauce, start by carefully washing the beetroot and then cooking it whole, with the skin on, in plenty of unsalted water for about 70 minutes or until it is tender 1. Remember to save the beetroot cooking water because you'll need it to cook the rice. Once the beetroot is cooked, peel it 2 and blend it using a hand blender 3;
You should achieve a creamy consistency 4. Heat a drizzle of oil in a pan 5 and toast the rice over high heat for a minute 6.
Continue cooking the rice by adding the hot beetroot water 7. Salt, add mint leaves 8, and about halfway through, pour in the beetroot puree 9. Stir to flavor and continue cooking by adding beetroot broth as needed.
After about 25 minutes, the risotto will be ready; it should be firm 10. Spread the rice on a tray 11, distributing it evenly, cover it with cling film in contact with the surface 12, and place it in the fridge to cool because it needs to be very cold to form the burgers.
Now take the buns, cut them in half 13, place them on a baking sheet, drizzle with a little oil 14, and toast them in a preheated oven at 392°F (200°C) for about five minutes. Keep the bread warm 15 and continue with the preparations.
Prepare the Grana Padano DOP sauce: bring the milk to a boil 16, add the grated Grana Padano DOP 17, and stir well 18;
until you achieve a rather fluid consistency 19. Shape your burgers: take the cold rice 20, scoop about 2 oz (60 grams) of rice, and shape it using a 3-inch ring mold 21, pressing the rice firmly.
As you shape the burgers, place them on a tray lined with parchment paper 22. Pour a little oil into a pan, and when it's hot, sear your burgers on both sides 23 for a couple of minutes 24.
Finely slice the iceberg lettuce 25 and slice the beefsteak tomato 26. Now assemble your burgers as follows: place half of a bun on a plate, then layer with the burgers 27,
a generous amount of Grana Padano DOP sauce 28, a slice of tomato, the lettuce 29, and close with the other half of the bun 30. Your rice and beetroot burgers with Grana Padano sauce are ready, enjoy them right away!