Beet Burgers

Adapted from VegNews

{vegan} {vegetarian}

beet burger with avocado-mango salsaIngredients:

  • 6 tbs water
  • 3 tbs chia
  • 2 tbs EVOO, divided
  • 2 c mushrooms, chopped
  • 1 c Vidalia, chopped
  • 3 tbs tamari or liquid amino acid
  • 1 tsp minced garlic
  • ½ tsp rosemary
  • Freshly ground sea salt and black pepper to taste
  • 1 ¾ c cooked short-grain brown rice
  • 1 ¼ c green lentils, cooked and drained

Directions:

  • In small bowl, combine water and chia; set aside to thicken.
  • In sauté pan heat 1 tsp EVOO.
  • Add mushrooms and onion.
  • Cook for 15 minutes, stirring occasionally, until onions begin to caramelize.
  • Add tamari, garlic, mustard, rosemary, salt, and pepper.
  • Fold in lentils, beets and rice.
  • In food processor, add mushroom mixture with chia mixture.
  • Process until mixed.
  • In sauté pan heat remaining oil.
  • Add ½ c of burger mixture onto pan and flatten into thick rounds.
  • Cook for 5 minutes or until golden brown. You want a crispy exterior.
  • Let cool.
  • Serve with desired condiments.
  • ½ c shredded beets

Garnish:

Try an avocado-mango salsa or mash avocado with some EVOO to create a spread.

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