Make your meal into super fuel with this filling beet walnut burger. Filled with umami mushrooms, sweet carrots and shredded beets, each bite is packed with flavor. Combined with a confetti of millet and topped with tangy cashew mayo, this is one crave-able staple.
- Burger Ingredients:
- ½ cup millet, dry
- 2 Tbsp coconut oil
- 1 onion, finely chopped
- 1 cup grated beets, approximately 1 large beet
- 1 cup grated carrots
- 1 portobello mushroom, finely chopped
- 2 cups spinach, roughly chopped
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 cup walnuts, ground
- 2 Tbsp ground flax seeds, mixed in 2 Tbsp water
- Lemon Mayo Ingredients:
- ½ cup soaked cashews or pine nuts
- 2 dates, pitted
- 1 tsp apple cider vinegar
- 2 Tbsp lemon juice
- ¼ - ½ cup water
- ¼ bunch dill, finely chopped
- Season with sea salt to taste
To make the millet: In a small pot, bring 1 ½ cup water to boil. Once water is boiling, add millet, cover the pot, and reduce the heat to low and simmer for 25-30 minutes or until the millet is fully cooked. Once millet is cooked, fluff with a fork, and let stand until cools to room temperature.
Preheat the oven to 350°F.
On medium-high heat, add coconut oil to a pan, allow to fully melt, then add chopped onions. Once onions have softened and are golden brown, reduce heat to medium and add grated beets, carrots, mushrooms, spinach, paprika, cayenne, and salt. Cook for about 10 -15 minutes, stirring occasionally. Once vegetables have softened, remove from heat and let cool.
In a food processor, add cooked vegetable mixture, ground flax seed mixture, and cooked millet. Pulse mixture until it comes together, but is still chunky. Transfer to a large bowl, and fold in ground walnuts.
To form patties, use either your hands or tablespoon to form ¾ inches thick patties. Place patties on a lined baking sheet tray, and bake for 45 minutes or until patties feel firm on the outside. To serve, wrap burger in collard green or kale leaves with your choice of sauce.
Place all ingredients except dill into a food processor, and blend until the mixture reaches a smooth consistency. Fold in chopped dill, and serve.