Unbelievable Beet Burger
Cook Time
Cook Time
Beet Burger
Pickled Red Onion
Trimmings to taste
Instructions for burger
  1. Preheat oven to 400°.
  2. Break cauliflower into florets.
  3. Cut beets in to 1-inch square cubes.
  4. On a baking sheet drizzle 1 tbsp olive oil and add the cauliflower to one side and the beets to the other.
  5. Roast for 30 minutes until easy to pierce with a fork. (You may want to pull the cauliflower out sooner – sometimes the beets can take a bit longer.)
  6. Remove from oven and let cool.
  7. Heat 1 tsp olive oil in a skillet and add onion and garlic. Sauté until onion is cooked through and translucent, about 3-5 minutes. Remove from heat.
  8. In a food processor pulse the chickpeas until mealy.  Transfer to a large bowl. In the same food processor add 2 cups cauliflower, 1 1/2 cup beets, and the onion-garlic mixture. Pulse until mealy and still textured. Transfer to bowl with the chickpeas and blend.
  9. Add spices and matcha green tea, stirring the mixture until well combined. Add the chickpea flour and let sit for 5-10 minutes.
  10. Form 5-6 burger patties and set them on a plate to rest.
  11. In a skillet heat 1 tsp olive oil and place burger patties in pan. Cook approximately 5-7 minutes on each side until slightly browned and toasted. Remove to serving platter. When ready to serve, place between two leaf lettuce leaves garnishing as desired.
Instructions for pickled onion
  1. Thinly slice a large red onion.
  2. Place onion in a mesh strainer and pour boiling water over to slightly soften. Let drain.
  3. In a saucepan combine apple cider vinegar, white vinegar, water, salt, and maple syrup. Heat gently on medium heat but not boil.
  4. In an airtight jar layer the onion slices and pour the hot vinegar mixture over to cover. Press the onion down to cover all layers.
  5. Cover with the lid and let sit for 30-40 minutes.
  6. Can be stored in the fridge for 1-2 weeks.