BLOODY BEET BURGERS
Beets are healthy, versatile, and full of iron. With a single (beef-based) burger emitting a whopping 6.8 lbs of carbon, these bloody beet burgers are lighter on the planet and oh-so-tasty!
Prep and cooking time: 50 minutes
For the patties:
1 (15oz) can green or black lentils
1 large beet
½ C parsley
½ C walnuts
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp salt
¼ tsp black pepper
½ tsp liquid smoke
½ tsp soy sauce
¼ C tahini
¾ C instant oats
2 Tbsp tomato paste
A squeeze of lemon juice
4 Tbsp canola oil
Your favorite burger condiments
A few pickles, sliced (optional)
Finely sliced red onion (optional)
1 tomato, sliced (optional)
1 avocado, sliced (optional)
4 slices vegan cheese (optional)
Drain the lentils and place in a large mixing bowl. Peel and shred the beet (you should have about 2 C worth) and add that to the bowl. Finely chop the parsley and roughly chop the walnuts—add both to the bowl. Add all the remaining patty ingredients—except the canola oil—and stir to combine well. Let sit for 30 minutes.
Form the mixture into 4 large balls. Flatten into patties and set aside on a plate or tray.
Heat 2 Tbsp of the canola oil in a pan over medium heat. Cook the patties, two at a time, until golden brown, about 4 minutes per side, adding more oil as needed. (If cooking all four patties at once, use all 4 Tbsp oil.) Transfer to a paper-towel lined plate. While the patties are cooking, prepare the toppings. Once the patties are cooked, build the burgers.