Okay, so this is one of my favorite new dishes. I’ve been wanting to make a beet burger and I’m so glad this one worked out so well. This burger is gluten-free and there’s almost no fat in the patty itself, though I highly recommend using some sort of fat to cook the burger in. I made the patty and wanted to spice it up a little, so I added garam masala and turmeric. It worked wonders. And since I only had naan for a bun, it actually paired really nicely.

This very small amount made three patties and I ate them all. It’s best to make the party’s thin before frying, I found, so you might even get three or four. Layer them for a tasty, filling burger.

Ingredients:

1/4 cup roasted beets

1/2 cup canned red beans

2 tbsp finely diced carrots

1 clove finally diced garlic (optional, maybe fry the burger with the garlic instead)

1/2 tsp of sweetener of choice

Garam masala, turmeric, and salt to taste (I probably used 1/2 a tsp if each)

Directions:

1. Place all ingredients into a food processor and pulse until you have a fluffy, coarse mixture.

2. In a pan over low heat, slowly cook a very thin patty until it is brown on one side (3-5 mins). Then flip gently and cook until the other side is brown as well. I like the edges almost crispy.

Bon voyage! (That’s a good saying, right?)