Quarter Pounder Beet Burger

1 1/4 cups cooked, brown rice, cooled

1 cup cooked lentils, cooled, drained well

1 cup shredded beets

1/2 teaspoon salt

Fresh black pepper

1 teaspoon thyme

1/2 teaspoon ground fennel

1 teaspoon dry mustard

3 tablespoons onion, finely chopped

2 cloves garlic, minced

2 tablespoons almond butter

1/2 cup fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, lentils, and shredded beets 15-20 times, until the mixture comes together, but still has texture. It should look like ground meat.

Transfer beet mixture to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well.

Place the mixture in the refrigerator for half an hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Use 1/2 cup of mixture for each patty.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Burgers should be charred at the edges and heated through.

Serve immediately.

These burgers completely rocked! Amazing flavor. Even my husband loved them. This recipe goes into the keeper pile.

recipe from www.theppk.com