Sweet and smoky beet burgers from The New Persian Kitchen by Louisa Shafia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on July 24, 2018

    We really enjoyed these - lots of flavor. After reading the other comments here, I was careful to minimally process the mixture and found the texture to be really nice.

  • radishseed on September 12, 2014

    These are great! They were a little bit soft inside, but not pasty as the other note says. I think it helps to only use the food processor minimally, so the ingredients are mixed just enough to hold together but still retain some chew. I love the flavors of beets, raisins, walnuts, and smoky paprika.

  • Yildiz100 on January 06, 2014

    This had a good flavor and a lovely color, but I found the texture to be very pasty. I wonder if it would be better with only part of the ingredients processed in the food processor, and the rest just chopped to give it a little more body. *update* the texture of these is actually better the next day. The recipe made enough for me to pack for lunch all week, so it was well worth the effort.

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