Vegan Beet Burgers

Most of the vegan burger recipes that I see use black beans.  Nothing against the bean, but the beet beats the bean, hands down!

If you're not in the mood for a hamburger, how about a patty melt?  Or, instead of forming the mixture into patties, you can make crumbles for sloppy joes or chili.  The possibilities are endless!

Ingredients:

Makes 6 medium burgers

2 medium organic beets, shredded

1 1/2 cups organic brown rice

1 cup organic lentils, cooked 

2 T organic nut butter

2 T organic Dijon mustard

1 T fresh organic garlic, minced

1 T organic dried dill

1 T organic fresh or dried oregano 

Sea salt and pepper to taste

Method:

Place beets, brown rice, and lentils into a food processor.  Combine until the mixture just starts to stick together.

Place beet mixture into a large bowl.  Add remaining ingredients and combine thoroughly.

Place beet mixture into the refrigerator for 30 minutes.

Form beet mixture into patties.

Heat oil in a large cast iron skillet.  Place patties into the skillet and cook until lightly browned on each side.  

*Recipe adapted from Post Punk Kitchen