Beet Burgers

I had to make these after I heard my friends rave about them, and they did not let me down! These are so delicious and they have the texture of meat so even my omnivore brother really enjoyed them. I dressed some down, fast food style with the toppings, and dressed some up with some fancy toppings, both were absolutely delicious!

1 1/4 cups cooked brown rice, cooled
1 cup cooked brown or green lentils, cooled
1 cup raw shredded beets
1/2 teaspoon salt
Black pepper to taste
1 teaspoon dried thyme
1/2 teaspoon ground fennel or finely crushed fennel seed
1 teaspoon mustard powder
3 tablespoons onion, finely chopped
2 garlic cloves, minced
2 tablespoons almond butter
1/2 cup fine breadcrumbs

In a food processor pulse together the brown rice, shredded beats, and lentils, about 15-20 times until the mixture looks like ground beef (it should still have texture). Transfer to a large mixing bowl and add the remaining ingredients, use your hands to incorporate, this should take a minute or two. Place the mixture in the fridge to chill for half an hour.

To Bake: Preheat the oven to 375°F. Form the patties in your hand, roughly 1/2 a cup of mixture per patty. Lightly spray a cookie sheet and place the patties on it, baking 8-10 minutes per side, then stick them under the broiler for a minute to get a nice crust.

To Pan Fry: Add a little olive oil in a pan, once hot add the burgers and cook until the edges become charred, flip the burgers and repeat, making sure they are warmed through. 

Half of these were prepared fast food style with diced onions, pickles, shredded lettuce, mustard and ketchup. The other half I spread some leftover vegan Feta Cheese on top, added some arugula, a piece of sliced pear, and a drizzle of aged balsamic. Both were divine!

*These would be awesome if they were finished on the grill too!

Next time I plan on doubling the recipe to freeze for future last-minute dinners. Recipe from The PPK