Comfort is important in life. Feeling safe, warm, fed, satisfaction, happiness…very important. I like a comfortable cup of coffee every morning. Chit chatting with a glass of wine in my hand is comforting and listening to my friends and family as they tell me about their day is comforting. Creamy coconut milk in my oatmeal is comfortable. The smell of chocolate chip cookies baking in the oven brings so much comfort. The sight of clear blue Lake Tahoe hugged comfortably by green pine tree mountains is invigorating regardless of what’s on my mind. We (including me) are obsessed with comfort.
Let’s destroy comfort. Take it as a glass in our hand and throw it against a wall. Toss it like a banana peel out the window (don’t do that, that’s littering). Let’s break a habit, let’s try something new, let’s push the boundaries. Why? Because the constant feeling of comfort numbs our senses, makes us tired, and puts us in a state of homeostasis that makes self-improvement a far reaching goal. Let’s actually achieve the goal by allowing ourselves to feel discomfort. Not self-destructive discomfort. Self-improvement discomfort.
This means: Gearing down on my bike, allowing all of my muscles to sear, allowing my lungs to really fill with air. To require air. It means traveling to a destination I have never been with no knowledge of what I will be doing when I get there or where I will be staying. It means taking a risk. It means having an uncomfortable conversation, asking questions that probably have an uncomfortable answer, seeking information. It means being strong.
So let’s be comfortable a lot of the time, heck, most of the time. But let’s every once in a while take a chance. It may not pan out. It may explode in front of us. Or it may be the coolest thing we have ever done. Let’s start a food blog. Let’s take a new job. Let’s change something that is bothering us. Let’s see something we have been wanting to see. Let’s go.
It’s a little shocking how tasty this beet burger turned out. While there are a lot of steps involved, it is actually very easy to make, is filling and (you guessed it) very nutritious. I love the flavor of the patties with the Greek yogurt sauce and the flavors can easily be changed up depending on your preferences.
Beet Burgers with Lemon Dill Yogurt Sauce
For the Beet Burger Patties:
- 1-1/2 cup shredded red beet 1 small beet
- ½ cup brown rice dry (cooks to about 1-1/4 cup)
- ½ cup green lentils dry (cooks to a heaping cup)
- 2 cups water
- 1 tablespoon ground cumin
- 2 teaspoons yellow curry powder
- ½ teaspoon salt or to taste
- ½ teaspoon dried dill
- 2 cloves garlic minced
- 2 tablespoons olive oil for cooking
For the Lemon Dill Yogurt Sauce:
- 5 ounces plain Greek yogurt
- 1 teaspoon dried dill
- 2 teaspoons lemon juice
- Zest of 1 lemon
- ½ teaspoon honey
- ¼ teaspoon salt or to taste
Start by preparing the lentils and brown rice. Follow the instructions on the package. I typically do a 2:1 water-to-rice and water-to-lentils ratio. Pour rice, 1 cup of water and a dash of salt in a saucepan and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for 45 to 50 minutes. Pour lentils into a small saucepan with a drizzle of olive oil. Heat to medium and stir lentils around frequently, cooking for about 4 minutes. Add 1 cup of hot water to the lentils, bring to a boil then reduce heat to medium low and allow to simmer about 35 to 40 minutes.
While the rice and lentils are cooking, prepare the lemon dill Greek yogurt sauce. Combine all ingredients in a bowl and stir until well combined. Check the sauce for taste and add salt if necessary.
Peel and coarsely chop a medium-sized beet. Pulse about 10 times in a food processor until beet is shredded into ½” slices. Measure out 1-1/2 cups of beet and set the rest aside for a different endeavor (like beet cake, beet brownies, or more beet burgers!).
Keep 1-1/2 cups of the beet in the food processor, then add the ground cumin, yellow curry powder, dill, salt and garlic. Pulse a couple of times to combine.
Once the rice and lentils are cooked, add them to the food processor.
Pulse about 8 to 10 times until well combined. The end result looks like ground beef, it’s crazy. The beet mixture should hold together very easily. Form patties with your hands.
Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the skillet is hot, space your patties out on it. Cook for about 3 minutes before carefully flipping to the other side. Cook an additional 3 minutes. Continue flipping and cooking until your patties form a nice golden-brown crust on the outside.
Serve on your favorite bun with a heaping scoop of the lemon dill Greek yogurt sauce and your favorite toppings, such as avocado, tomato, lettuce, pepperoncinis, etc.