Beet burgers

Yields: 6-8 big patties

• 1 cup cooked brown or green lentils, cooled, drained well
• 1 cup shredded beets
• 1/2 teaspoon salt
• Fresh black pepper
• 1 teaspoon thyme, rubbed between your fingers
• 1/2 teaspoon ground fennel (or finely crushed fennel seed)
• 1 onion, very finely chopped
• 4-6  cloves garlic, minced
• 3  tablespoons smooth almond butter
• 1 cup very fine breadcrumbs

Peel beets then set aside. Pulse the shredded beets and lentils about 15-20 times until the mixture comes together, but still has texture. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium heat. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3-1/2 inch cookie cutter or ring mold. Otherwise, shape them into burgers with your hands.

Spray a thin layer of oil into pan and cook patties for about 12 minutes, flipping occasionally. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later you can.

Inspiration: 

http://lawsonwellness.com/2012/10/04/fresh-beet-burgers/