Ingredients
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4 to 6 poundsbeets, peeled and cut into equal sized cubes
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Kosher salt
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1 cupcoconut aminos
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½ cupagave
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¼ cupliquid smoke
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¼ cuplemon juice
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1shallot, chopped
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4 clovesconfit garlic
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2 clovesgarlic
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2 tablespoonsextra-virgin olive, plus extra as needed
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2 tablespoonsred wine vinegar
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8 sprigsthyme
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1 quartblack beluga lentils, soaked overnight
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Black pepper, as needed
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4 quartsvegetable stock
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1 tablespooncaraway seed
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1 tablespooncumin seed
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1 tablespoonfennel seed
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⅓ cuprice vinegar
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2 quartspulsed into flour
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2 quartswalnuts, ground
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2 tablespoonsground flax seeds
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Vegan mozzarella balls, as needed
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Buns, preferably gluten-free, toasted
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Pickled cucumbers, your recipe
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Crispy shallots, as needed
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Garlic aioli, your recipe
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Chimichurri, your recipe
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Arugula, as needed
Preparation
Cover beets in salt and toss in a large bowl; let sit for 10 minutes. Drain and toss with aminos, agave, liquid smoke and lemon juice. Slack onto a sheet pan and roast at 360 F for 30 minutes.
Saute shallot and garlic in 2 tablespoons oil until translucent and season with salt and pepper. Deglaze with red wine vinegar, and thyme. Add lentils, stir and toast for 1 minute and add stock. Season with salt and pepper. Simmer on medium heat until cooked.
Spread lentils evenly across a sheet pan. In a separate pan, toast caraway cumin and fennel in extra virgin olive oil until fragrant. Add fried spices over lentils along with rice vinegar; cool and store.
Combine oats, walnuts, 2 quarts beets, 2 quarts lentils and salt as desired, using olive oil to blend if needed. Scoop generously with a 4-ounce scooper and form into patties.
Place burger on the flattop or grill for cross marks and heat through. Throw one mozzarella ball onto a hot grill, drizzle with olive oil, and sprinkle with salt. Sear and flip.
Layer each bottom bun with mozzarella ball, shallots, burger, pickles, aioli, chimichurri and arugula.
Chef/owner Halle VanNatta-Torkelsen | Flourish Plant Based Kitchen, Portland, Oregon