Scandinavian Beet Burgers with Corn Salad


  • 1 cup white rice
  • 1 cup firm tofu
  • 1 medium beet
  • 1 cup fresh bread crumbs
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil, plus some for frying
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • All purpose flour for dipping
  • Whole wheat burger buns
  • Tomatoes
  • Lettuce

  • 1 8-oz can of corn
  • ½  red onion
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper
  • ¼ cup
  • fresh basil leaves


 Corn salad
  • Chop the onion finely.
  • Drain the corn.
  • Mix the corn, onion, vinegar, olive oil, salt, and pepper in a bowl
  • Just before serving, toss in the fresh basil. Taste for seasoning.
  1. Cook the rice (cook well) and let cool.
  2. Slice the tomatoes and put aside.
  3. Rinse the lettuce leafs and put aside.
  4. Grate the tofu and beets.
  5. Mix the cooked rice, tofu, beet, bread crumbs, vinegar, oil and basil in a bowl.
  6. Season and shape into six flat cakes.
  7. Dip the flat cakes in the flour and fry in a skillet with a little oil over high heat for 2 minutes on each side.
  8. Turn down the heat and fry for an additional 5 minutes on each side.
  9. Serve the burgers on a bun with the lettuce, tomatoes, your favorite condiments and the corn salad.