Beet Burgers

By Vegiegail

Ingredients

• 3 tablespoons olive oil, divided
• 2 cups crimini or white mushrooms, coarsely chopped
• 1 cup yellow onion, coarsely chopped
• 3 tablespoons tamari
• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground rosemary
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups cooked French green lentils, rinsed, drained, and patted dry with a paper towel*
• 1/2 cup red beets, washed, ends cut off and shredded
• 1 3/4 cups cooked short grain brown rice, divided
• 1/2 cup tapioca flour
• Buns, condiments, veggies, pickles, etc.

Details

Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from allisonsgourmet.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Heat a large sauté pan over medium heat. Add 2 tablespoons oil, mushrooms, and onion. Cook for 12 minutes, stirring every so often, until onions are caramelized. Add tamari,
garlic, mustard, salt, rosemary, and pepper. Cook for 1 minute. Fold in lentils, beets, and 1 cup brown rice. Cook for 3 minutes.
3. Transfer to a food processor fitted with the “s” blade. Add tapioca flour, chia, and flax. Process for 15 seconds and then transfer to a medium-sized bowl. Thoroughly stir in remaining 3/4 cup rice.
4. Using a 1/3-cup measuring scoop, portion burgers into 3.5-inch rounds and place on parchment-lined baking sheet.
5. Bake burgers for 10 minutes. Flip and bake 10 more minutes. To brown, heat a large sauté pan over medium heat and add 1 tablespoon oil. Sauté burgers for 5-7 minutes on each side to form a beautiful brown crust.
6. Serve hot on buns with your favorite condiments and extras (like lettuce, tomato, pickles, and onions).

Allison’s simple secrets
• Chia and flax seeds can be ground in a high-speed blender or coffee grinder.
• Prepare the lentils and brown rice up to 3 days before so they’re ready to go.
• It’s okay to use canned lentils, though the burgers may be softer.