- 8
Ingredients
- 2/3 c. quick cooking wheat bulgur (measure dry and then soak in water for 4-6 hours)
- 3/4 c. dry red lentils (measure dry and then soak in water for 4-6 hours)
- 2/3 c. raw cashews (blended into a powder)
- 2 cups beets, washed
- 8 oz. white mushrooms, sliced
- 1.5 tsp. sea salt
- 4 Tbsp. olive oil
Preparation
Step 1
* Preheat oven to 450 degrees.
* Place the beets in a 9 x 13 pan, add a cup or so of water and cover it with foil and bake the beets for about 45-60 minutes or until very tender.
* Allow beets to cool slightly, then peel off skin and discard the root.
* Dice the beets and set aside.
* In a skillet, heat 2 Tbsp. of the olive oil and sautee the mushrooms over medium-high heat until cooked (you can add a sprinkle of water if needed since the mushrooms will instantly soak up the olive oil).
* In a food processor, pulse the cashews into a medium fine powder.
*Add the beets, sauteed mushrooms, lentils, bulgur, and sea salt and blend until combined.
* Form mixture into 8 burger patties. Place them on a tray lined with wax paper and refrigerate them for 1-2 hours before cooking.
* When ready to cook the burgers, heat remaining 2 Tbsp. olive oil in a skillet or griddle on medium high heat. Cook burgers for about 5 minutes on each side, but try not flip more than once to avoid burgers falling apart.