Recipe: Best-Ever Veggie Burgers from Northstar Cafe Restaurant Reproduction

This burger definitely lived up to expectations. It had a deep, savory umami flavor that contrasted nicely with a slice of provolone (we think) cheese, bitter greens, and the buttery toasted bun. We could see bits of beet, black bean, and brown rice in the mix, but no single ingredient overpowered the other.

They also somehow captured that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. The exterior was well-seared to give the burger a beautiful crunchy crust and an extra boost of smoky flavor. Then interior of the patty was soft and tender, but with enough texture that we actually felt like we were biting into something.

The overall effect was, quite simply, a burger.

Because our addiction was edging toward the unhealthy, we created this recipe in the spirit of the Northstar veggie burger. The key is to dice the beets very small and then cook all the ingredients until they're very tender and soft. Don't be tempted to use a food processor - that would give you the mushy texture we're trying to avoid.

The other key is to sear the burgers very well in a hot cast-iron skillet to get that flavorful crust. You could also use a well-oiled stainless steel skillet, but a non-stick skillet probably won't get the same kind of crust. If you want to throw them on a grill, cook them in a veggie basket or other grill-top device so the patties don't break and fall through the grates.

One last note: we think the original Northstar burger has about double the amount of brown rice as beets or beans - that is to say, a large proportion of rice as compared to everything else. But in our testing, we ultimately decided that we liked the meatier texture we got when those three ingredients were in more equal proportion. We've written the recipe as such, but if you prefer the crunchier texture of the Northstar burger, just double the amount of rice.

Best-Ever Beet and Bean Burgers
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
makes about 6 burgers

1/2 cup brown rice (doubled if you like more rice)
1 onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
2 Tablespoons cider vinegar
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 Tablespoon extra-virgin olive oil
2 Tablespoons parsley, minced
1 teaspoon coriander
1/2 teaspoon thyme
2 Tablespoons all-purpose flour
salt and pepper
thin slices of provolone or monterey jack cheese (optional)

Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set it aside.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.

Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.

Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready.

Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Cooked burgers should be eaten that same day. You can also save leftover mix in the fridge for up to a week and cook just one or two burgers as you want them.

(Image: Emma Christensen for the Kitchn)

wow, what a gorgeous sight. I love the idea of putting beets directly into the burger--so vibrant and flavorful I'm sure. I love making these Turkey Burgers with Beet Relish for the same reason. Next time for the veggie variety, I will try this!

posted by BigGirlPhoebz on October 13th 2009 at 1:36pm
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Oh my! Someone has publicly acknowledged the most amazing veggie burger and tried to copy it! I've been trying to copy this recipe since the first time I tried this burger a year ago! I have not tried this recipe yet but one of the secret ingredients is chopped reconstituted dried dates! I have picked this burger apart from top to bottom! They also use a bit of oats to bind! Thanks for the recipe!

posted by lmrinc on October 13th 2009 at 2:16pm
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Wow, I'm trying this as soon as I can get to a farmer's market. lmrinc, do you know what kind of oats they use? Like regular rolled or steel cut oats? I really can't stand dates so I might leave them out, but the oats sound intriguing.

posted by no accounting for taste on October 13th 2009 at 2:48pm
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I think it's whole rolled oats not instant...this is what I've used and it's come out pretty close...I just can't get that smokey flavor dag on it!

posted by lmrinc on October 13th 2009 at 2:55pm
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@lmrinc, maybe cheat and try a little liquid smoke?

posted by Tiamat_the_Red on October 13th 2009 at 3:25pm
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These are the best, best, best veggie burgers ever! Northstar is amazing! Thanks for sharing this recipe, can't wait to try it.

posted by sprinklewithsalt on October 13th 2009 at 3:42pm
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every time I visit my parents in Columbus, I love going to Northstar for this delicious burger. Everyone in my family loves it, and I will definitely be forwarding this page along so we can all make them at home. Thanks!

posted by rach1007 on October 13th 2009 at 4:14pm
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wow! going to try this soon!

Chow.com has a veggie burger recipe that's also really good, but it has 2000 ingredients!

posted by Cindy on October 13th 2009 at 5:07pm
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@lmrinc - Rolled oats! That's brilliant! I think I'll try 1/4 cup of those in place of flour next time. I also think you're right on the dates, but I'm with 'no accounting for taste' in that they're not really my thing.

@imadesigner - you're such a tease! Not even a leeeeetle clue? :)

posted by EmmaC on October 13th 2009 at 5:30pm
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@imadesigner - are any of the missing ingredients
fermented? It seems like that would add umami.

posted by kljmlace on October 13th 2009 at 5:52pm
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I've asked as much as I can and there is no soy in the burger! I have also tried the liquid smoke and that's def. not the flavor!

imadesigner...........PLEEEEEEEEEEEEESE give some hints. I beg of you! Can you at least give the general category like vegetable, spice, grain????? You don't live here anymore, privacy smivacy!

posted by lmrinc on October 13th 2009 at 6:14pm
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Oh also they use Chipotle peppers in it! This is what they tell you is in it: brown rice, black beans, beets and chipotle peppers....and since I was gluten free for awhile they told me they use oats for binding.

posted by lmrinc on October 13th 2009 at 6:16pm
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do you have to cook the beets first?

posted by brianmac on October 13th 2009 at 7:44pm
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chipotle peppers would add the smoky flavor -- or smoked paprika!

posted by pinky41 on October 13th 2009 at 9:30pm
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Ok, I realize I'm over commenting but I didn't think I would ever get a chance to have other people brainstorm this with me! I do use smoked paprika but the smokey take is just like a Burger King burger! How do you get a flame broiled taste like that?

posted by lmrinc on October 13th 2009 at 10:02pm
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the kitchn ran a veggie burger article in 2007. here is an interesting post from the commentary:

HOUSTON'S RESTAURANT COPY CAT VEGGIE BURGERS
Source: AnnaCG
Makes 4 burgers

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good.

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno peppers, chopped
1 egg white
2 teaspoons olive oil
4 slices monterey jack cheese (optional)

Stir together barbecue sauce and molasses. Set aside.

In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.

Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Notes:

I have tried a similar recipe and asked Houston's. They do use small black beans, beet juice only-no chopped beets (though that is a nice addition),sweet soy sauce, oat bran, and mushrooms.If you look at Bandera's recipe they use sweet potatoes too. I tried it and its good.I don't think they use egg white-according to Peta's website this burger is vegan. I'm experimenting again tonight. I'll let you know how it comes out.

This may be IT. I've been trying to "reverse engineer" this burer for some time. Two amall differences however, our local Houstons in SOCAL uses small black beans instead of pintos and a small amount of something red like maybe shredded cooked beets to give the burger a rare meat look. The proportions and measurements are kinda weird, and I agree that it needs experimentation.

Houston's do use chopped beets. I used to make the veggie burgers when I worked prep there. Brown rice, oat cereal, chopped black beans, salt, pepper, fresh garlic, jalapenos, white onion. The glaze is honey, soy, hoisin, and molasses. it gets dipped before grilling and held in the marinade before cooking.

posted by priscilla on September 26th 2007 at 7:40am
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I used to work at Houston's as a server. I don't know all of the ingredients of the veggie burger, but I do know that it includes one thing that hasn't yet been mentioned: chopped prunes. Sounds weird, right? It gives the burger it's sweetness.

posted by jeanine on March 4th 2008 at 7:23pm

posted by lona on October 13th 2009 at 11:13pm
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Yes! This looks like fun with the recipe and all the comments in this thread. I will get on making some veggie burgers!!

posted by kmarie on October 14th 2009 at 12:29am
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Delicious. It reminds me of a Swedish dish called Biff a la Lindstrom, with ground beef, chopped beets, and capers.

I added some worcestershire sauce to the mix and liked it.

posted by Ingrid on October 18th 2009 at 6:44pm
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do you think you can make this into a veggie "meatloaf?" I have some veg friends and I'd love to make this for them, but make it more autumn-y and serve it with mashed potatoes.

posted by livetoeat on October 19th 2009 at 2:57pm
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@livetoeat - Yes, I definitely think you could make this into veggie meatloaf, especially if you can find small individual tins. I'd add maybe 1/2 cup of bread crumbs or oatmeal to work as a binder. If they're not vegan, you could also add an egg. Yum! Let us know if you make them!

posted by EmmaC on October 20th 2009 at 11:36am
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I just tried 'Best-Ever Beet and Bean Burgers' for dinner tonight..!! I didn't have black bean, so substitued with brown chori instead. Also added 1/2 tspn on chilly powder for a little heat. Turned out really yummy, my husband and son loved. My son gave a 5 star...!!

posted by minijyo on October 22nd 2009 at 7:30pm
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I tried this out for dinner and let me tell you, it is NOT worth the effort that goes into it. I have no problem spending time on dinner, and even homebaked the buns to go along with it, but the patties themselves were somewhat tasteless and lacking even with numerous spicings. I was very disappointed by the recipe, not to mention that even with the binding agent of flour, they are very quick to fall apart. I think it could be nice but this recipe certainly needs tweaking.

posted by moonprojector on October 23rd 2009 at 9:34pm
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