Thyme for Some Beets Burgers

Thyme for Some Beets Burgers

Burger Ingredients:

• 2 Tbsp freshly ground flax

• Avocado or olive oil

• 1 small onion, chopped finely

• 3 cloves garlic, crushed

• 1 cups mushrooms, chopped

• 3 cups beetroot, shredded

• 1 cup black beans

• 2 Tbsp fresh thyme (dried will suffice if you can’t get fresh)

• ¼ cup tamari or soy sauce 

• ½ cup nutritional yeast

• ½ cup bread crumbs

• Sea salt and freshly ground peppercorns

Topping Ingredients:

• 6 buns of any sort

• Goat cheese

• Shredded carrot

• Rosemary aioli (see this recipe for the recipe or use an alternative)

• Cherry tomatoes, halved

• Sunflower shoots or arugula

• Sliced fancy pickles

All topping ingredients are optional and are open to your own burger interpretation and preferences.

Directions:

1. Prep: Cut, chop, crush and shred your ingredients as necessary. Add 4 tablespoons of warm water to the flax seeds. Set aside.

2. Making the Burger Patties: Heat a large frying pan to medium on the stove. When it’s hot, drizzle in just enough oil to coat the pan. Throw the garlic and onion in there and saute until translucent (about 4-5 minutes). Add the beets and mushrooms and saute until mushrooms are tender. Transfer this mix to a large bowl and add the flax mix, beans, thyme, tamari, nutritional yeast, bread crumbs, and salt & pepper to your preference.

3. Shaping the Burger Patties: Either with a potato masher or with your hands (after letting it cool) squish all the ingredients together. You can stop squishing it when it holds its form. Heat a large frying pan on medium heat. Once the pan is hot, drizzle in some oil and shape the mixture into little hockey pucks, dropping them into the pan as you go. Make sure to give them ample space to make them easier to flip. When they are browned and a bit crispy on one side flip them over (around 5-8 minutes each side). Repeat until all the beet patties are cooked.

4. Prepping the Toppings: While cooking the patties, prep the rest of the topping ingredients. Chop what needs to be chopped, shred what needs to be shredded, and toast your buns if you like them a bit crispy.

5. Enjoying the Burgers: These are best when they are eaten fresh off the pan but are also delightful as leftovers in burger form or as a part of wraps or salads. If you’ve made too many, feel free to freeze them.