Something about winter snow storms makes me want to spend time in the kitchen cooking. This past weekend was no different. I have been wanting to modify a beet burger recipe and found this to be the perfect opportunity.
- 1 1/4 cup of cauliflower rice (cooked and cooled)
- 1 cup of cooked black beans
- 1 cup of shredded beets
- 1/2 teaspoon sea salt
- 1/8 of a teaspoon white pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon fennel seed powder or ground fennel seed
- 1 teaspoon dry mustard
- 3 tablespoons of onion flakes or finely chopped onion
- 2 cloves of garlic, minced
- 2 tablespoons of almond butter (substitute tahini/sunbutter for a nut-free version)
- 1/4 cup almond flour (substitute oat or gf flour for a nut-free version, or coconut flour – start with 1/8 of a cup increase if needed)
Shred peeled beets- quickest way is with the food processor. Switch out the shredder attachment for the metal blade, and pulse in the cauliflower rice to mix the ingredients but keep a texture (approximately 20 pulses). Transfer the mixture to a mixing bowl and add the remaining ingredients and mix together.
Use coconut oil to grease the muffin pan, or for an easier clean-up line the muffin pan with parchment muffin papers. Form mini-patties, filling muffin compartments up halfway. Another option, you can form patties and bake them on a parchment lined baking sheet. Bake at 375 for 30-40 minutes. If you prefer a bit of a crispy texture on the outside, I would recommend cooking in an oiled pan over medium heat, flipping occasionally.
Adapted from Isa Does It, by Isa Chandra Moskowitz