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BEET BURGER


Last year I made these beet burgers every chance I got and froze them for later use (in winter).  They had a lot of cheddar cheese in them.  I had tried the ones with black beans in them and was definitely preferring my cheesy ones.  Now, since going vegan, I had to try to make it taste like the cheddar infused ones.  I was not at all hopeful but I was resigned to trying.

Score!  These are the bomb and honestly and surprisingly I don't miss the cheese.  Shocking!

The two really important ingredients are the sauted onions and the sesame seeds.  I think those are really what elevates this burger.

BEET BURGER


4 cups grated beet (not packed)
1 can chickpea, crushed
1 1/2 cups panko (may need more)
2 tablespoons nutritional yeast
1 egg (replacer)
1 large onion, minced
1 tablespoon oil
1/4 cup sesame seeds, toasted

To prep beets:  Wash off most of the dirt on the beets, place in a large pot,covered with water and boil, covered until tender.  The skin will slide off with just your fingers coaxing it.

For the onion: Chop onion fine and saute in oil until tender and golden.  Set aside.  You can have your onion going while you collect the ingredients for the rest.

Combine all the ingredients and preferably with your hands, mix it all together and then form into patties.  I like to put them on a baking sheet so I can make them all at once while my hands are dirty.

Fry in a little oil or bake.  I prefer frying.

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