BEET ROOT BURGERS

Recipe from The Leek & The Carrot
 
Takes 1 hour
Makes 8 burgers

Ingredients:
2 cups shredded beets or other roots (about 2 medium beets)
1 cup walnuts
¾ cup rolled oats
2 garlic cloves
½ teaspoon Kosher salt
1 cup white beans (Great Northern beans or Cannellini will both work great), rinsed if using canned
Toasted buns
½ onion, sliced
1 cucumber, thinly sliced
Mayo, optional
Lettuce

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. If using a food processor, shred the beets using the shred plate. Remove the beets to a bowl, change the attachment in your processor from a plate to a blade. Add beets back in along with walnuts, oats, garlic, salt and beans. Process until smooth. It will resemble a hummus texture and seem too thin but don’t worry! It will come together in the oven!

  3. If you don’t have a food processor, finely chop your walnuts and garlic. Add to a large bowl with shredded beets, oats, salt and beans. Mash with a fork, potato masher or pastry blender until the mixture comes together.  

  4. Using a ½ cup measuring cup, spoon or large scoop, place ½ cup of mixture into piles on prepared baking. 

  5. Bake for 15-20 minutes. Flip patties and press down lightly. Bake 15-20 minutes longer. Both sides of the patties should appear “seared”. If they’re not there yet, bake a bit longer. There is so much moisture in here, they will not dry out. The longer you bake them, the better the burgers will hold together. 

  6. Place finished burgers on a toasted bun. Add sliced onion and cucumber along with mayo (if using) and lettuce. Enjoy!

Beets, Cucumber, OnionBethanee WrightComment