Beet Veggie Burger with Cashew Ranch Dressing
Served 4 to 6
Ingredients:
- 1 Cup Grated Beets
- 1 Cup Quinoa (cooked according to package)
- 1/2 Large Red Onion (Diced)
- 1 1/2 Cup Mushrooms (Finely Diced)
- 15 oz Black Beans
- 1/2 Cup Walnuts (Optional)
- 2 Eggs (or 2 Tablespoons flaxseeds for egg substitute)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Cumin
- Salt and Pepper to Taste
- 3 Tablespoon Olive Oil
Cashew Ranch:
- 2 Cups Cashews
- 3 Cups Water
- 4 Garlic Cloves
- 4 Tablespoons Dried Dill
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
Caramelized Onions:
- 1 Large Yellow Onion
- 2 Tablespoon Oil (vegetable or olive oil)
In a large pan add 1 tablespoon oil and chopped onions, saute until golden brown. Add in Diced mushroom and cook for about 2 minutes.
Add in black beans and smash all together using a fork or muddler. Transfer mixture to a bowl and add cooked quinoa, beets and spices.
Add crushed walnuts.
Add in eggs or egg substitute and mix well.
On a medium to large pan add 1 tablespoon of oil over medium heat. Form mixture into medium sized patties and fry on each side for about 3 minutes. Place a lid over the pan to keep the heat in.
Cashew Ranch:
- Soak the Cashews in 3 cups boiling water for at least 40 minutes.
- Drain the water but set it aside. In a blender add cashews, 1 cup cashew water, and the rest of the ingredients. Mix well. Add more cashew water 1/2 cup at a time to get to your desired ranch consistency.
Caramelized Onions:
- Slice onions in thin circles. Add oil to the pan over medium heat and add all sliced onions. Saute until all are golden brown and soft; about 3 minutes.
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