This week, Louisa Shafia is serving as a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, The New Persian Kitchen -- because your kitchen deserves a taste of the exotic every once in a while.
These scarlet burgers can be served on top of grains or salad, eaten like latkes or falafel, or tucked into a bun. My favorite way to eat them is topped with yogurt, a fragrant mound of dill, and a simple chopped tomato and cucumber relish -- perfect for summer.
The burger mixture can be made a day ahead and stored in the refrigerator.
Makes 8 burgers
1 yellow onion
3 tablespoons grapeseed oil, plus extra for searing
1 cup peeled and grated beets (approximately 1 small beet)
1 cup walnuts
1/2 cup golden raisins
2 teaspoons sweet smoked paprika
1/2 cup cooked green lentils, rinsed and drained
Sea salt and freshly ground black pepper
2 cups cooked short-grain brown rice or white sushi rice, at room temperature
Want tips from Louisa on where to find Persian ingredients or how to achieve the perfect balance of sweet and sour? She'll be answering questions on our Hotline today, Wednesday, June 19, from 1:00 - 2:00 PM EST. Mark your calendars, and join the conversation!
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