The Beet Burger

Name: The Beet Burger
Yield: Makes 8 to 10 burgers
Cuisine: American
Ingredients: 1 large beet, peeled for roasting; 4 cups (400 g) walnuts, soaked overnight in water and drained; 30 ounces (850 grams) canned black-eyed peas, drained and rinsed; 2 medium carrots, peeled and shredded in a food processor with a shredding attachment; 4 cups (400 g) walnuts, soaked overnight in water and drained; 2 cloves fresh garlic, minced; 1 large raw beet, peeled and shredded; 8 soft half-wheat or sturdy soft burger rolls, toasted (see instructions); 8 soft half-wheat or sturdy soft burger rolls, toasted (see instructions); Caramelized Onions; Sautéed Mushrooms (recipe follows); 8 slices high-quality cheddar cheese; 1 tablespoon Korzo Ale Mustard (or any good, grainy mustard); 1 tablespoon Korzo Ale Mustard (or any good, grainy mustard); 2 tablespoons Frank’s Red Hot cayenne pepper sauce or similar hot sauce; 2 tablespoons Frank’s Red Hot cayenne pepper sauce or similar hot sauce; 1 cup (80 g) panko bread crumbs; Salt and black pepper, to taste; Salt and black pepper, to taste; 2 tablespoons salted butter

Preparation info

Makes
8 to 10
burgers

Difficulty
Easy

Appears in

The Great American Burger Book

By George Motz

Published 2016

About

Ingredients

The Burger

1 large beet, peeled for roasting
30 ounces (850 grams) canned black-eyed peas, drained

Americas
United States
Burger
Vegetarian
New York
Brooklyn

Method

Preheat the oven to 400°F (205°C). Rub the beet with olive oil and wrap in two layers of aluminum foil. Roast for 1½ hours