Raw (or not) Beet Burgers

These burgers are so good.  So good.  They have an incredible depth of flavor, perfect burger texture, and these suckers are super healthy without tasty at all "health foodie".  The sweet, earthy flavor of the beets goes perfectly with the smoky spices, and the miso contributes a rich, slightly salty flavor.

Although you could certainly just form the patties and eat as is, I prefer to dehydrate them for 4-6 hours to firm them up a bit.  No dehydrator?  No problem!  These burgers also do really well with a quick go in a non-stick skillet (I’d say a few minutes on each side in a pan preheated to medium-high, then turned down to just above medium before adding the burgers).  Just be sure to give the pan a spritz of non-stick cooking spray to prevent sticking as beets are high in natural sugar.  Serve on a bun with your favorite burger fixin’s or in a lettuce wrap (my favorite!).

I definitely recommend using the shredding attachment of the food processor to shred the beets.  It’ll go super fast and prevent a HUGE mess (beets stain!).

Raw Beet Burgers

Yield: 4 large burgers

1 cup cashews (soaked at least 2 hours and up to overnight), see note

1 medium clove of garlic

1 cup shredded red beet, packed (about 2-3 beets depending on the size)

1/4 cup finely minced celery

2 tablespoons finely minced shallot

1/4 cup ground sunflower seeds (ground flaxseeds work too)

3 tablespoons plus 1 teaspoon white or light miso

1 teaspoon granulated onion

1 teaspoon dried oregano

1 teaspoon dried chive

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon liquid smoke (optional)

several turns freshly ground black pepper

Shred the beets and transfer to a large bowl.  Add the garlic to the food processor and pulse to chop.  Strain and rinse the cashews.  Place in the food processor with the garlic and pulse until a coarse meal is formed, scraping down the sides as necessary.  Add to the beets.  Add all remaining ingredients into the bowl and combine by mashing with a fork (this help the beets release some of their juices, and is crucial to getting the perfect burger consistency).  

Form into 4 patties.  Eat as is, dehydrate, or cook ‘em up in a non-stick skillet. 

Note:  If you don’t have time to soak the cashews for 2 hours, just soak them during the time it takes you to wash, peel, and shred the beets.  The burgers will still turn out delicious.