This was one of those meals that you kinda just throw together with some leftovers and it turned out outrageous! I actually surprised myself with this meal and had one of those “I can’t believe this is so good” moments. Feel free to make the burgers with a different grain such as quinoa if that is what you have in your cabinets. Here’s the recipe for a black rice pesto burger and celery root puree.
Black Rice Pesto Burger and Celery Root
2 1/2 cups Black Rice (also called forbidden black rice), cooked
4 Organic Free-Range Eggs, beaten
2 Tsp Unheated Sea Salt
1/2 Cup Fresh Chives, finely chopped
1 Sweet Onion, finely chopped
2 Tsp Fresh Oregano, finely chopped
3 Garlic Cloves, finely chopped
1 Cup Whole-Wheat (or gluten-free) Bread Crumbs
1-2 Tbs Coconut Oil
1 Large Celery Root
1 Cup Coconut Milk
1 Jar Pesto
Aged Thick Balsamic Vinegar
Directions for Black Rice Burgers:
1. Combine black rice, eggs and salt in a medium bowl. Stir in chives, onion, garlic and oregano. You may mix it in a mixing bowl.
2. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some moisture. At this point, you should have a mixture you can easily form into 1 inch thick patties. If they are a little too dry, add some water. If they are too wet, add some more breadcrumbs.
3. Put patties on a greased baking sheet. I like to use coconut oil. Turn oven onto 350 degrees and bake for 20 minutes.
Directions for Celery Root Purée:
1. Peel or cut skin off the celery root. Then chop into 2 x 2 squares. Place into a pot with boiling water.
2. Boil celery root for about 15 minutes, or until soft.
3. Transfer celery root to a high-speed blender or food processor.
4. Add 1 tsp unheated sea salt, 1 tbs coconut oil and 1 cup coconut milk.
5. Blend until completely smooth. If it is too thick add some water or more coconut milk.
6. Serve in a flat bowl with the Black Rice Burger on top. Add a dollop of pesto and drizzle with balsamic vinegar and serve.