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From: Mark Tyler (
Subject:         My Burger Replacement
Date: July 27, 2015 at 11:34 am PST

Its an odd thing; I miss hamburgers, and when I smell a good one, I really miss it, but to eat one actually kind of grosses me out now, and less than an hour later it feels as though I've just filled my body with lard, which of course I have. Nevertheless, I miss being able to have a burger when I want to.

So, below is my replacement burger. Does it taste like a hamburger? Not exactly, but its a nice savory flavor that works very well with typical burger fixings like onion, lettuce, and tomato. It also works great with mustard, A-1 or other steak sauces, or even barbeque. I don't care for them plain, but then I didn't much care for real hamburgers plain either. I took this from a recipe and made it my own. It had walnuts, and oil. I took out the oil and replaced the walnuts with ground oats. Beets are the key ingredient in my opinion, and that's another odd thing because even 5 years ago you would have predicted that I'd be in the kitchen preparing something with beets I'd have bet large against it. Such is life. Here is the recipe, and I hope it helps someone...

Savory Beet & Bean Burgers

Serves: 12 bun sized patties
3/4 cup cooked quinoa
1/2 large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms, baby bella or white button)
Salt & Pepper
1 15-ounce can black beans, well rinsed and drained
1 cup finely grated raw beet (canned and drained will do)
1 tsp cumin
1/2 tsp chili powder (or sub extra cumin)
1/4 tsp smoked paprika
1 cup ground oats (rolled oats are fine) texture can be rough or fine
1. Heat a large skillet over medium-low heat and add a small amount of water. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 5 minutes.
3. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan Worcestershire or A-1 sauce (optional). Montreal's is nice too.
5. Lastly, add the ground oats a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill).
6. You may find you need to refrigerate the mixture in order to give it a consistency that is easily formed into burgers. An hour should do it. Form mixture into roughly 12 patties. I use an upside down glass to get exactly to bun width. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. I prefer to fry on high heat in a non-stick pan, letting each side scorch a bit. They don't sizzle when they cook because there is so little fat in them! Alternatively you can place them on a baking sheet with parchment paper. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
8. Serve on regular sized buns or atop mixed greens with desired toppings. See notes for freezing instructions.

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