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.
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)
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?)