"Can't Beet It" Veg Burger
- 3/4 cup (a fat handful) walnuts, toasted
- 1 can black beans, drained
- 1 large clove garlic, grated or pasted
- 1 egg or vegan egg substitute
- 2 medium roasted beets*, peeled and coarsely grated or processed
- Juice of 1/2 lemon
- 1 1/2 cups cooked, cooled brown rice (cook up 1/2 cup)
- Salt and coarse black pepper
- 1 1/2 teaspoons smoked paprika
- About 2 tablespoons safflower or olive oil
- 4 slices Swiss or smoked Gouda, if you prefer cheeseburgers (optional)
- 1 cup plain Greek yogurt or sour cream
- 1 rounded tablespoon horseradish, (I use Gold’s)
- 1/4 cup combined finely chopped chives, dill and parsley
- 4 lightly toasted sesame or poppy burger rolls
- Lettuce, tomatoes, red onion and sliced dill pickles, for topping
*To roast beets, preheat oven to 400°F, wrap beets in foil pouch and cook to tender, about 1 hour to 90 minutes for larger beets. Let them cool in the pouch then just rub off the skins with paper towels. Store peeled beets in a plastic bag for 10 days and up to 2 weeks.
Grind nuts to breadcrumb-like consistency in a food processor. Place black beans in a bowl and mash them with a fork, then add garlic and egg, and stir to combine. Add shredded/processed beets, lemon juice and rice, and season with salt, pepper and paprika. Stir to combine and form 4 patties.
Combine yogurt or sour cream with horseradish, herbs, salt and pepper.
To build burgers, on bun bottoms, layer dill pickles, a patty or cheese patty, lettuce tomato, onion, some sauce and set bun tops in place.