Beet Veggie Burger with Homemade Cashew Ranch Dressing

Serves: 4 to 6

Ingredients:

For the Burger:

• 1 cup Grated Beets
• 1 cup Quinoa, cooked according to package instructions
• 1/2 Large Red Onion, diced
• 1 1/2 cups Mushrooms, finely diced
• 15 oz Black Beans, drained and rinsed
• 1/2 cup Walnuts, chopped (optional)
• 2 Eggs, or 2 tablespoons flaxseed meal mixed with 6 tablespoons water as an egg substitute
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Cumin
• Salt and Pepper to taste
• 3 tablespoons Olive Oil

For the Cashew Ranch Dressing:

• 2 cups Cashews
• 3 cups Water, for soaking
• 4 Garlic Cloves
• 4 tablespoons Dried Dill
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Garlic Powder
• 1 tablespoon Salt
• 1 teaspoon Pepper

For the Caramelized Onions:

• 1 Large Yellow Onion
• 2 tablespoons Vegetable or Olive Oil

Instructions:

1. Prepare the Veggie Patties:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced red onions until golden. Add the mushrooms and cook for an additional 2 minutes.
   • Stir in the black beans and gently mash the mixture using a fork or potato masher. Transfer to a large mixing bowl.
   • Incorporate the cooked quinoa, grated beets, walnuts (if using), eggs or flaxseed mixture, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
   • Heat another tablespoon of olive oil in the skillet over medium heat. Form the mixture into medium-sized patties and fry each side for about 3 minutes, or until crisped and heated through. Cover the skillet briefly to retain moisture and heat.
2. Make the Cashew Ranch Dressing:
   • Soak the cashews in boiling water for at least 40 minutes to soften. Drain, reserving 1 cup of the soaking liquid.
   • In a blender, combine the softened cashews, reserved water, garlic cloves, dried dill, apple cider vinegar, garlic powder, salt, and pepper. Blend until smooth, adding additional soaking water as needed to achieve a creamy dressing consistency.
3. Caramelize the Onions:
   • Slice the yellow onion into thin rounds. In a skillet, heat the oil over medium heat and add the onions, cooking until they are golden brown and soft, about 3 minutes.

To Serve: Assemble the beet veggie burgers on your favorite buns, topped with a generous amount of cashew ranch dressing and a heap of caramelized onions. Serve hot and enjoy a delicious, plant-based meal that’s perfect for any occasion!

This recipe highlights the rich flavors and health benefits of beets and cashews, making it a great choice for those looking for a nutritious and satisfying vegan meal option.