By Raquel Tavares
Ingredients
- 2 medium-sized beets
- ½ onion finely diced
- 1 tsp tamari sauce
- 2 tsps cumin
- 2 tsps coriander
- 2 tsps garlic powder
- ½ cup organic cornflower
- 3 tbsps Himalayan Pink Salt Ghee
Directions
Heat the oven to 400 F. Wash the beets and place them in a ceramic roasting pan with lid. Cook them in the oven for 40 minutes (check every 20 minutes to ensure they aren’t overcooked). Dice the onion and place between paper towels to remove excess moisture, set aside. Remove beets from the oven, unwrap from the foil, and place in a paper bag to cool.
Once cooled, run them under cold water while removing the peel then cut into quarters. Place the beets and the diced onions into a food processor with the regular blade, pulse until the beets are shredded.
Add the remaining ingredients (except for the ghee) and mix together in a bowl with the beet and onion mixture. The consistency should be able to be formed into patties without falling apart; add more cornflower if patties don’t stick together. Form into molds that make a 2½ inch diameter patty ½ inch thick.
Heat a medium-sized pan and add the Himalayan Salted Ghee. Place the burger with a spatula carefully into the pan and cook slowly on medium until cooked about halfway through, then carefully flip it to its other side.
Once the other half has cooked through (about 2-3 minutes) then remove burger onto a plate with a paper towel to soak up excess fat. Serve and enjoy.
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This recipe is reprinted by permission of 4th & Heart. See more recipes at: https://fourthandheart.com/blogs/recipes.
