You guys! The Eat Local Challenge is back! If you missed our posts from previous years check them out HERE. If you aren’t familiar, the wonderful muti-talented Kim Bowsher over a the Family Practice blog hosts the Eat Local Challenge every year as a way to encourage locals to start thinking about sourcing locally and to get participants to try new foods.
This is my 3rd year as a part of this project and every year just gets better and better. The first weeks box did not disappoint, packed with veggies from 3 Squares Produce, Keep It Real Vegetables and Urban Farm & Feed, honey from The Honey Jar, a cherry chocolate Pro Bar, local Milk from Rosehill Dairy, Beehive Cheese and grass-fed ground beef from Canyon Meadows Ranch. My mind was buzzing with the recipes I could create with my veggies. For our first Eat Local dinner, I recreated the stuffed pattypan squash from last year, and they were lick the plate good.
That first night I was starting to feel blah again so I pulled out the local milk and warmed it up with some turmeric and honey for a frothy golden milk treat. Turmeric is known for its healing properties and when combined with local raw honey, it’s perfection. The warm milk put me right to sleep and I slept for a whole 9 hours that night, something I didn’t even know was possible anymore. ..children, man, they are exhausting.
Now onto the main recipe for this weeks challenge! After much deliberation, pinteresting and experimenting, I came up with the perfect recipe using a few of this week’s ingredients- Beet Burgers! These burgers were so good, they were light and moist and full of yummy flavors and the best part is they are good for you! Prepare to get your hands messy for this one, you might need an apron as well.
- 2 cups of cooked quinoa
- 3 medium sized beets
- 1 can of garbanzo beans
- 1 sprig of rosemary
- 1 clove of garlic
- 1/4 sm white onion
- 1/2 c breadcrumbs or crushed crackers (I used crushed organic rosemary crackers)
- handful of parsley
- salt & pepper
- 2 tbsp Oil + extra for cooking
- Beehive cheese or cheese of choice
- Sauteed kale for topping, optional
- Preheat oven to 275
- Toss diced beets in oil and sea salt
- Roast beets for 20-30 minutes, turning every 10 minutes.
- In a food processor puree beets, 1 cup of quinoa, garbanzo beans and herbs and spices and oil
- Move mixture into a bowl
- Mix in leftover quinoa and breadcrumbs until completely mixed
- Turn oven on to lowest temp, for me its 150 and sit a baking pan inside
- Heat a frying pan on medium with a couple tbsp of oil, just enough to keep the burgers from sticking
- Using your hands (the messy part!) form mixture into patty, using about 1 cup of mixture per burger
- Add to pan and cook on each side until golden
- transfer to baking pan inside oven to finish cooking
- bake for 15-20 minutes
- during the last few minutes, top with cheese until melted.
For toppings, I chose sauteed kale from my Eat Local box!
Stay updated on all Eat Local Challenge goodness at The Family Practice blog!