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Beet Veggie Burger with Homemade Cashew Ranch Dressing

Serves: 4 to 6


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


  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.

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