|~ From top: my (re)creation partially assembled, (re)creation fully assembled, |
(re)creation in loving hands of a devoted taster~
*Disclaimer: this dish is crumbly and VERY messy to eat- maybe not the best choice for a date ; ) *
Serving Size: 6 burgers
1/2 cup quick cooking bulgar (soaked in hot water)
1/2 cup red lentils (soaked in hot water)
1/2 cup roasted cashews (crushed to a powder)
2 cups beets, washed
8 oz white mushrooms, sliced
1 clove garlic, peeled and diced
2 tsp. sea salt
4 tbsp olive oil
1/4 tsp cumin
Toasted whole grain bread
Preheat oven to 450 degrees. Meanwhile, soak lentils and bulgar in a small amount of hot water for (20+ minutes).
Bake beets for 45 minutes, or until tender. Let cool before peeling and dicing beets (this can be done in advance or be substituted for pre-cooked beets).
In a skillet, heat 1 tbsp olive oil and sauté the mushrooms and garlic over medium heat.
Drain the bulgar and lentils to remove any excess water.
Combine the beets, bulgar, lentils, cashew powder, mushrooms, garlic, cumin and salt in the food processor. Pulse a few times until chunks are gone.
Form the mixture into patties and pack tightly (it can help to refrigerate the patties briefly).
Heat the remaining olive oil and and sauté burgers in a skillet or grill pan, carefully flipping once.
Place burgers on the toasted bread (or over a bed of greens) and top with the toppings of your choice.
The Plant Café
3353 Steiner St.