Beet Burger

Beet Burger


• 2 medium beets, peeled (about 2 cups; 300 g)
• 1 cup (95 g) walnuts
• 1/2 cup (45 g) rolled oats
• 1/4 cup (25 g) ground flax seed
• 2 cloves of garlic
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional)
• 1/2 teaspoon sea salt
• 1 cup (170 g) white beans*, rinsed if using canned
• 1 tablespoon low-sodium tamari
• Turano Brioche Rolls


① Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper.
② Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
③ Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture!
④ Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.
⑤ Bake in the middle rack of the oven for 20 minutes, then flip the burgers and bake in the top rack of the oven for 15-20 minutes, until the edges are crispy and slightly browned.
⑥ Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months

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