Beet Burgers

18 Mar

beet burger

Ingredients: purple beets, rice, garlic, all purpose seasoning, dried oregano, onion powder, liquid smoke, fresh ground peppercorns, Dave’s Killer Bread, flaxseed meal, and water.

Roast 4 purple beats, pealed and halved, for 1 hour at 400 degrees. Once cooled, shred. Then combine with 2 cups cooked rice (brown and forbidden mixed), 3 chopped garlic cloves, 1 TSP all purpose seasoning, 1/2 TSP dried oregano, 1/2 TSP onion powder, 1/4 TSP liquid smoke, 6 turns fresh ground peppercorns, and 3 slices of Dave’s Killer Bread (toasted and finely crumbled). In a separate bowl, whisk together 1 TBSP flaxseed meal with 3 TBSP warm water. Add this to the mixture as egg substitute.

Form 4-inch patties (about 2 cm thick) from the mixture and place on a cookie sheet lined with parchment paper. Freeze for 30 minutes to an hour before pan frying. Serve on hamburger buns with vegan tartar sauce (blend 1 cup raw soaked cashews, 1/4 cup plain soy milk, 1/4 onion, 4 pickles, 1/2 TSP salt, 1 TBSP pickle juice, 1/2 TBSP white wine vinegar, 1/2 TBSP lemon juice, and pepper), tomato, lettuce, red onion, and cheese if you wish.

Inspired by Portobello Vegan Trattoria’s beet burger.

Experiment: Try using a mixture of purple beets and golden beets, which have a slightly sweeter flavor.

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