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