These delicious, “meaty” beet burgers are the perfect beef replacement when you are lightening things up. Full of flavor and depth in every bite!
- 2 medium sized beets
- 1 egg
- ⅓ cup bread crumbs (gluten free or regular)
- 1 cup onions – diced
- 1 cup mushrooms
- 2 garlic cloves minced or grated
- ¼ tsp. of cayenne pepper
- ¼ tsp. of cumin
- ¼ tsp. of coriander
- ½ tsp. smoked paprika
- 1 tsp. salt
- 1 cup raw cashews
- 1 tbsp. nutritional yeast
- Juice of half a lemon
- Soak cashews for an hour in water or in the fridge overnight. Alternatively, boil for 10 minutes to soften.
- Roast beets for an hour or until fork tender. Allow to cool so you can handle.
- Use food processor to shred, don’t over pulse, you want texture. Remove and let sit covered in a bowl overnight in the fridge.
- Pre-heat oven to 400 degrees.
- Using a clean kitchen towel or cheese cloth, squeeze out extra moisture from beets, set aside in large bowl. Reserve juice for another use.
- Place cashews in the bowl of food processor. Pulse until they are about the consistency of ricotta cheese. Do not over process, should not be completely smooth.
- Add cashews to the bowl with the beets.
- Cook down the mushrooms, onions and spices in medium skillet over medium heat until softened. Place in food processor and pulse about 5 to 6 times to break down. Add mixture to beets and cashews.
- Stir in nutritional yeast and lemon juice.
- Next add the egg and the bread crumbs to beet mixture and stir to combine.
- Form patties, you can get 4 larger ones or 5 to 6 smaller patties.
- Heat a medium skillet with a little olive oil or coconut oil over medium heat.
- Place patties in skillet and cook about 4 minutes on the first side. Flip and cook the other side another 3 to 4 minutes.
- Top with your favorite toppings and enjoy! Cooked patties will be good covered in the fridge for 3 days.
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