Beet Burger with Roasted Grapes & Herb Garlic Cashew Cheese

Beet Burger

with Roasted Grapes & Herb Garlic Cashew Cheese

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dinner

Vegetable based burgers are all the rage right now, and we want you to be able to create your own at home. Earthy red beets are the base, and can be shredded by hand or pulsed in a food processor (that’s the way we like to do it) to achieve the proper consistency. Toppings include herb garlic cashew based cheese and roasted red grapes. Be sure to taste one of the grapes as they come out of the oven– it might become your new favorite snack!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
850
FAT
39g
CARBOHYDRATES
95g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 lemon
  2. 6 oz red beet
  3. 1 package kidney beans
  4. 1 tbsp flaxmeal
  5. 1 tbsp tahini
  6. 1 tsp agave
  7. 2 tbsp rolled oats
  8. 2 tbsp macadamia nuts
  9. 5 oz red grapes
  10. 2 ciabatta rolls
  11. 1 Persian cucumber
  12. 2 oz arugula
  13. 3 tbsp herb garlic cashew cheese
  14. 2 tbsp + 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not Included

TOOLS

  • Food processor
  • Baking sheet
  • Medium nonstick skillet

INSTRUCTIONS

1
Prepare the burger mix
Preheat oven to 350°F. Zest the lemon. Peel the beets and cut into ½ inch pieces. Drain the kidney beans, rinse, and add just half to a food processor. Enjoy the remaining beans to another time. Add the flaxmeal, tahini, agave, rolled oats, macadamia nuts, lemon zest, chopped beets, salt, and pepper to the food processor. Pulse a few times to mix, until just combined.
2
Roast the grapes
Place the beet mixture in the refrigerator until Step 4. Halve the grapes. Transfer to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes.
3
Prepare the trimmings
Slice the ciabatta rolls in half. Thinly slice the cucumber into rounds. Combine the sliced cucumber and arugula in a medium bowl.
4
Sear the burgers
Remove the beet mixture from the refrigerator and form into two patties. Place a medium nonstick skillet over medium-high heat with 2 tbsp olive oil. Cook the burgers until crisp on both sides, about 5 to 6 minutes per side. Cover and remove from heat to keep warm.
5
Finishing touches
Toast the ciabatta rolls in the oven until warm, about 4 to 6 minutes. Halve the lemon. Juice half the lemon into the bowl with the cucumber and arugula. Add a pinch of salt and pepper and 1 tsp olive oil and toss to combine.
6
Build the burgers
Spread the herb garlic cashew cheese on the ciabatta rolls. Layer the beet burgers with some of the roasted grapes and dressed arugula. Serve the leftover cucumber arugula salad on the side. Enjoy!