And then a recipe for beet burgers. And it also includes a recipe for quick pickled red onions. This one came from Nichole Dandrea-Russert of Purelyplanted.com. I’ve included a photo from her recipe. Read to the end for substitutes for ingredients you may not have on hand.
Ingredients:
3/4 cup sunflower seeds 1/4 cup flax meal 3 medium garlic cloves 1 1/2 tablespoons mellow white or chickpea organic miso 1 tablespoon chili powder 1 tablespoon cumin powder 1 tablespoon onion powder 1 tsp ground turmeric 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1 cup scrubbed and grated beets (skin on or off, your choice) 1 cup organic rolled oats< 1 1/2 cups homemade or BPA-free canned white beans Beet Burger Toppings: 1 avocado, pitted, flesh removed and smashed with a fork Few forkfuls of pickled red onions (recipe below) sprouts (broccoli, clover, or other sprouts of your choice), optional leafy greens organic whole grain bread, buns or lettuce wraps
Preparation:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Add the sunflower seeds, flax meal, garlic cloves, miso, chili powder, cumin, turmeric, onion powder, and salt and pepper, if using, to a food processor. Blend until a moist coarse dough forms.
Add the beets, oats, and beans. Blend until combined, using a spatula to scrape the sides and bottom of the food processor, making sure that everything is blended.
With clean hands, scoop out the burger mix to form 4-inch patties about ½-inch thick. You should get about 6 thick patties.
Bake for 40 minutes, flipping halfway through.
Top with smashed avocado, pickled red onions, sprouts, and leafy greens in between whole-grain bread or in a lettuce wrap.
Leftovers will keep in the refrigerator for 5–7 days or can be frozen, separated by parchment paper in a freezer-safe container, for up to 30 days.
Substitutions
- In place of sunflower seeds, use walnuts or cashews.
- For the white beans, use Great Northern, cannellini, or navy beans.
- Top with kimchi or kraut in place of pickled red onion.
How to make pickled red onions
Slice one small red onion into thin slices and add to a bowl. Add 1/2 cup red wine vinegar, 1/2 cup water and 1/4 teaspoon salt. Massage the onion and vinegar mixture with clean hands for about 30-60 seconds. Store in a mason jar or airtight container in the refrigerator until ready to use. These will keep for two weeks.