Beet and Walnut Veggie Burgers
These sliders are made with walnuts, mushrooms and beets, and with a little ras el hanout for flavour, you get a rockin' meat-free taste explosion!
11/2 cups walnuts
1/12 cups chopped mushrooms (I like a mix of button, crimini and enoki, but one or many/any types will do. Stay away from ones with a strong unique taste, like shiitake.)
1 cup red beets (use sweet potato or rutabaga if beets don't agree with you)
2 cloves garlic
1/2 cup red onion chopped
1 tsp ras el hanout, (spice mix)
sea salt, to taste
black pepper, to taste
2 tbsp tapioca flour
3 tbsp extra virgin olive oil
Put the walnuts, mushrooms, garlic, 1/4 cup of the onion, paprika, salt, pepper into a food processor and pulse until blended yet still chunky. In a medium bowl, grate your beets and add your remaining onion, tapioca flour, and the blended walnuts and mushroom mixture.
Note: I have tried adding the beets to the food processor but found they liquified too much and the burgers did not hold together well at all!
Grease your hands with olive oil and knead the mixture. On a sheet of parchment paper, form your mixture into four patties. Cook on a skillet with olive oil until nicely browned. Serve on a bun or Boston lettuce leaves with guacamole and sriracha mayo.