Beet burgers
Chef
Brad Roberts
Hospital
Ascension Genesys Hospital
Cook time
45 minutes
Yield
20 burgers
Recipe type
Plant-based
Image
ingredients
Ingredients
2 cups pecans
1 1/2 cups rolled oats (30 grams)
1 tablespoon plus 1 teaspoon oil
2 1/2 cups diced onion (60 grams)
8 cups shredded beets (200 grams, about 2-3 small beets)
8 cloves garlic, minced
6 tablespoons coconut
4 heaping cups cooked lentils (200 grams)
3 teaspoons Dijon mustard
3 teaspoons cumin
2 teaspoons ginger
2 teaspoons red pepper flakes
Salt and pepper, to taste
1 1/2 cups rolled oats (30 grams)
1 tablespoon plus 1 teaspoon oil
2 1/2 cups diced onion (60 grams)
8 cups shredded beets (200 grams, about 2-3 small beets)
8 cloves garlic, minced
6 tablespoons coconut
4 heaping cups cooked lentils (200 grams)
3 teaspoons Dijon mustard
3 teaspoons cumin
2 teaspoons ginger
2 teaspoons red pepper flakes
Salt and pepper, to taste
preparation
Instructions
1. Heat up a large pan over medium-low heat. Add pecans and toast for 3 to 5 minutes until they start to brown and become fragrant. Once they start to brown, immediately remove from heat and transfer to the bowl of your food processor.
2. In the same pan, add a teaspoon of oil and sauté the onions for 3 minutes until softened. Add beets, garlic, and coconut aminos; sauté for another 3-5 minutes until softened. Set aside to cool for a minute. If the mixture is really wet, squeeze or press out some of the liquid, but it should remain moist to help the burgers hold together.
3. Add oats to the food processor and pulse with the pecans until broken down but still retaining some texture. Avoid turning it into pure flour; you should still see bits and pieces of oats and pecans.
4. Add the lentils, cooked beet mixture, cumin, mustard, ginger, salt, and pepper to the food processor. Pulse 5 to 10 times until combined but still textured. The mixture should be slightly wet and sticky. If too wet, add more oats; if too dry, add a little water.
5. Using a 1/2 cup as a scoop, pack the mixture into the cup, remove, and form into a burger patty. Repeat with the remaining mixture, making 4 burgers.
6. Add a tablespoon of oil to your pan over medium-low heat and let it get hot. Add burgers and cook for 5 to 7 minutes per side until golden brown and cooked through. Since these are veggie burgers, they are more delicate, so handle them carefully when flipping. Once cooked, top with your favorite toppings and serve as desired.
2. In the same pan, add a teaspoon of oil and sauté the onions for 3 minutes until softened. Add beets, garlic, and coconut aminos; sauté for another 3-5 minutes until softened. Set aside to cool for a minute. If the mixture is really wet, squeeze or press out some of the liquid, but it should remain moist to help the burgers hold together.
3. Add oats to the food processor and pulse with the pecans until broken down but still retaining some texture. Avoid turning it into pure flour; you should still see bits and pieces of oats and pecans.
4. Add the lentils, cooked beet mixture, cumin, mustard, ginger, salt, and pepper to the food processor. Pulse 5 to 10 times until combined but still textured. The mixture should be slightly wet and sticky. If too wet, add more oats; if too dry, add a little water.
5. Using a 1/2 cup as a scoop, pack the mixture into the cup, remove, and form into a burger patty. Repeat with the remaining mixture, making 4 burgers.
6. Add a tablespoon of oil to your pan over medium-low heat and let it get hot. Add burgers and cook for 5 to 7 minutes per side until golden brown and cooked through. Since these are veggie burgers, they are more delicate, so handle them carefully when flipping. Once cooked, top with your favorite toppings and serve as desired.
