Red Beet Burgers

Allergens: GlutenNutsSoy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Prepare the patties:

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Peel and grate the beets, dice the onions, and press or mince the garlic.

Heat 1 tbsp of the oil in a pan over medium heat (6/9). Sauté the onions for 2–3 minutes.

Add the garlic and cook for 1 minute.

Stir in the cumin, dried herbs, tomato paste and soy sauce.

Add the beets and sauté for 2–3 minutes.

Remove from the heat and let the mixture cool slightly.

In a food processor, pulse the oats and walnuts until coarse and crumbly.

Add the beans and the beet mixture and pulse until well combined.

Shape into burgers and fry them in the remaining oil over medium heat (6/9) for 5–7 minutes on each side.

Assemble the burgers:

Slice the tomatoes and cucumbers.

Halve the lettuce leaves.

Halve the buns and, if you like, toast the cut sides in a dry pan over medium heat (6/9) for 1–2 minutes.

Fill each bun with half a lettuce leaf, a patty, a slice of cheese, a few slices of tomato and cucumber.

Assemble the burgers just before serving: the patties keep in the fridge for 4 days, or can be frozen.

With canned beans: no additional soaking time required.