- ½ cup beets, chopped
- ½ cup brown rice, cooked (make sure it’s not wet - you want it as dry as possible)
- 1 basket PeCashew pulp (from PeCashew Milk), completely strained so no liquid is left*
- ½ small-medium sized onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp grated lemon zest
- salt and pepper to taste
- 3 tbsp arrowroot
- ½ cup amaranth flour (or flour of choice)
- olive oil, for sautéing
- burger buns of choice (we used portobello mushrooms)
- toppings of choice (we used micro greens and edible flowers)
Note: *To get the pulp super dry, you can put it on a paper towel or regular kitchen towel, using it as a cheesecloth to remove the remaining liquid.
- Combine the beets, rice, PeCashew pulp, onion, garlic, cumin, lemon zest, salt, and pepper in a food processor or blender. Pulse or blend until smooth, and transfer mixture to a bowl.
- Add arrowroot and amaranth flour, and mix. Form into 4 patties and transfer to the refrigerator to chill overnight.
- In a nonstick frying pan over medium-high heat, drizzle a little olive oil. Add the patties and cook until golden brown on each side (approx. 5-6 minutes per side).
- Meanwhile, if you’re making portobello mushroom buns, brush them with olive oil, sprinkle a little salt and pepper, and bake in the oven on 400F for approximately 15 minutes.
- Serve with toppings of choice (we served with micro greens and edible flowers). Enjoy!