California Beet Burger
- Level: Intermediate
- Total: 9 hr 10 min (includes pickling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1140
- Total Fat
- 74 g
- Saturated Fat
- 16 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 24 g
- Sugar
- 19 g
- Protein
- 45 g
- Cholesterol
- 0 mg
- Sodium
- 1338 mg
- Level: Intermediate
- Total: 9 hr 10 min (includes pickling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1140
- Total Fat
- 74 g
- Saturated Fat
- 16 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 24 g
- Sugar
- 19 g
- Protein
- 45 g
- Cholesterol
- 0 mg
- Sodium
- 1338 mg
Ingredients
Pickled Red Onions:
Beet Patties:
Cashew Cheese Sauce:
Burgers:
Directions
- For the pickled red onions: Place the onion, vinegar, water, agave, salt, dill and pepper in a pint jar or container and shake well. Refrigerate and let sit overnight.
- For the beet patties: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and lightly oil it.
- Combine the oil, beets, rice, sunflower seeds, onion, nutritional yeast, tamari, Italian seasoning, salt, pepper and garlic in a food processor and pulse to combine. Continue to blend until everything comes together to form a paste. Create 1/2-cup-size patties and gently flatten with fingers on the oiled baking sheet. Bake for 20 minutes, then carefully flip the patties and bake an additional 10 minutes. These store well in the refrigerator for up to 10 days.
- For the cashew cheese sauce: Blend together the cashews, filtered water, nutritional yeast, oil, vinegar and sea salt in a Vitamix or high-speed blender until smooth and creamy. (This keeps well in a sealed container in the refrigerator for up to 10 days.)
- For the burgers: Heat a pan on medium heat and lightly oil. Place the beet patties in the pan and heat for about 5 minutes, flipping halfway through. Meanwhile, spread butter on one side of each slice of bread. Flip the bread over and add 2 tablespoons cheese sauce to one side and 2 tablespoons mashed avocado to the other side. Place each patty on top of the avocado and add 1 slice tomato, about 2 tablespoons pickled red onion and 1/4 cup sprouts. Close the sandwiches and griddle each side in a pan on medium heat until golden, 2 to 3 minutes.
Cook’s Note
This is hands-down our number one seller year-round. Feel free to switch it up with your favorite toppings; this is just one of the many amazing combos. If you’re trying to stay away from over-processed plant-based burger options, this is the perfect recipe for you. We highly recommend having a jar of pickled red onions in your fridge at all times… feel free to add them to your favorite salads, toasts or sandwiches!
