3 small beets, peeled and chopped (222 grams)
1/2 cup green lentils
1/2 cup bulgur wheat
1/3 cup raw cashews
1 cup mushrooms
1/2 cup minced yellow onion
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1 tbsp + 1 tsp canola oil, divided
2 cups water, divided
pepperjack cheese for serving
lettuce for serving
sweet chili sauce for serving
Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.
While the beets are roasting, combine the lentils with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
Also on the stove, bring 1/2 cup water to a boil. Add the bulgur then turn off the heat and cover for 10 minutes. The bulgur should absorb all of the liquid and be tender when done.
Heat one tsp oil in a large skillet over medium
high heat. Add minced onion, mushrooms and rosemary and cook for about 6
minutes. Both onions and mushrooms should be softened.
When you have all of your ingredients prepped and ready, start making your burgers! Place raw cashews in either a food processor or Vita-Mix and process until they become a flour. Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined. Add cooked lentils and continue processing until everything has combined but still on the "chunky" side. Remove mixture from either food processor or blender and place in a large bowl.
Heat up the remaining tablespoon of oil over high heat. Divide mixture into six veggie burger patties and carefully cook each side for about 5 minutes, until golden and crispy.
Serve veggie burgers on whole wheat rolls with lettuce, tomato, cheese and sweet chili sauce!