Ingredients

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 microgreens and edible flowers)

Directions

Step 1

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.

Step 2

Add arrowroot and amaranth flour, and mix. Form into 4 patties and transfer to the refrigerator to chill overnight.

Step 3

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).

Step 4

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.

Step 5

Serve with toppings of choice (we served with microgreens and edible flowers). Enjoy!

Herb Garden Plant Pulp Patty

Total Time: 30 minutes active time, overnight waiting time

This Herb Garden Plant Pulp Patty recipe is a great summertime meal. Featuring PeCashew pulp along with other flavorful ingredients like beets, garlic, cumin, and lemon zest. Serve with your favorite toppings and enjoy!

Servings: 4 patties

Ingredients

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 microgreens and edible flowers)

Directions

Step 1

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.

Step 2

Add arrowroot and amaranth flour, and mix. Form into 4 patties and transfer to the refrigerator to chill overnight.

Step 3

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).

Step 4

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.

Step 5

Serve with toppings of choice (we served with microgreens and edible flowers). Enjoy!

Ingredients

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 microgreens and edible flowers)

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Herb Garden Plant Pulp Patty

Ingredients

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 microgreens and edible flowers)

Directions

Step 1

Step 2

Step 3

Step 4

Step 5