1/4 cup soy sauce
2. Mix grated carrot, grated beet, grated onion, brown rice, oats, first set of chopped nuts, onion powder and garlic powder in a large bowl until combined
3. In a food processor or blender process tofu, second batch of chopped nuts, and soy sauce. Add a few tablespoons of water if needed to help the mixture blend. You want this the consistency of yogurt or thick honey and it should all be well combined
4. Pour wet mixture into large bowl of dried ingredients. Gently fold with a wooden spoon or spatula until all
ingredients are wet and mixture can be formed into patties. With clean hands, patties from the mixture. My patties are typically 3 inches or so wide, about the size of a normal burger. You can leave them slightly thicker.
5. Grill or pan fry burgers. If you grill them, lay some foil down first. If you pan fry them, I suggest a non-stick flat griddle…they work perfectly on a pancake pan. If you don’t have anything non stick, make sure you use a little oil to fry them in as they can be sticky.
We serve our burgers with pepper-jack or sharp cheddar cheese and local greens like spinach or kale. At every meal I try to give Finley a variety of foods to enjoy so we often have fruit and finger food, as well as a few dedicated sides like the baked sweet potato fries and the chipotle corn dish pictured.
We’ve been strict vegetarians for 5 years and can’t imagine ourselves not staying committed to our food choices. Eating local, primarily organic and as much homemade food as possible is something that is so important to me. Hope you all enjoy these beet burgers as much as we do!
Thank you, Kaylan! And thank you everyone for all the wonderful feedback on my upcoming online cleanse program. I’m so excited and it’s so great to finally share the excitement with others 🙂 Let’s give a big three cheers for friday! hip hip hooray! Have a great weekend, friends.