Whether it’s Beyond or Impossible, seems lots of folks these days are looking for a better burger. I suppose I’m no different. A million years ago (i.e. 3) when I started down this whole blog path, I was making a different kind of veggie burger every week. I even thought I would do a burger a week. Well like everything else in life I am way behind that, but some beets recently came into my life so I thought I would give it another go. Beets make a great base for burgers because of their brilliant color and their chewy texture. I tested these out on some omnivorous friends who are fans of Beyond Meat, and it passed the test! What do YOU think?!?
Makes 4 hefty burgers
- 1 c walnuts
- 1 small onion (about 1 cup) chopped
- 2 cloves garlic
- ¼ cup dry lentils
- ¼ c dry split peas
- 1 c raw beet, grated or finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp miso
- 1 Tsp liquid smoke
- 1 TBs + 1 tsp (aka 4 tsp) soy sauce
- 1 tsp flaxseed
- salt and pepper to taste
- dusting of garbanzo flour, if needed
- 3 Tbs oil for frying
- Start by cooking the lentils and peas together in about ¾ cup of water. Cook for about 30 min, or until they are soft enough to bite into.
- Meanwhile, pulse the walnuts in a food processor until they are the consistency of coarse bread crumbs. Add the garlic and onions and process until the onions are finely chopped. Add a tsp of oil into a skillet. Add the mixture and sautee until the onions are slightly browned.
- If your beet bits are still pretty large, add them to the food processor and pulse a few times until they are about the size of minced garlic. Keep it brief though; you don’t want to turn them into a paste. If your beets are finely grated, you can skip to step 4!
- Add your beets to the walnut mix and keep cooking on low.
- Add the lentils, soy sauce, and miso to the food processor. Pulse until the lentils are minced. Again, you are not going for a paste but more of a bread crumb-y consistency. Add lentil mix to the pan and keep cooking.
- Add the liquid smoke, paprika, and cumin to your beet mixture. Keep cooking on low heat until most of the liquid has evaporated. Season with salt and pepper to taste and mix in the flaxseed.
- Transfer to a bowl and allow to cool for about 5 minutes. Wipe your skillet of any stuck on bits to prepare for frying your burgers (or you can start over with a new skillet but that’s so much work).
- Shape the mixture into patties using about ½ cup of mixture each.
- If the mixture is still a little wet, lightly coat in garbanzo flour.
- Fry your burgers! Cook for about 2 min per side or until they have reached the level of browning (blackening??) you like.
- Put ‘em on buns, top with your faves and eat!