1400 700 b5d2 vegan beetburger hero 1

Beet Burger

with Roasted Grapes & Herb Garlic Cashew Cheese

dinner

American Dinner Fruit Root Vegetables Beans/Legumes Nuts Leafy Greens High-Protein Soy-Free Summer Recipes Spring Recipes Seasonal Menu Winter Recipes Comfort Foods
SERVINGS
2 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

  • Medium nonstick skillet
  • Baking sheet
  • Food processor

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!