BEET BURGERS
4 large beets
2 medium onions, whole
cook these until soft. When onions are ready, remove them from the beet pot
and place in a blender, along with:
5 cloves garlic
1 T. cumin
1 T. coriander
black pepper and salt, or possibly cayenne pepper, to taste
If possible, blend without adding liquid. If not, add as little as possible.
drain and mash the beets (to the consistency of mashed potatoes, I bet it
would be nice to have a food processor for this step) and then add the stuff
from the blender.
To the beet mixture, slowly add while stirring:
2 T. guar gum
gram (chickpea) flour, sifted
Add gram flour until you have a stiff (but probably still somewhat sticky)
paste. Sift out some gram flour onto your work surface. Pick up balls of
the veg burger mixture and roll in the flour, then pat them to about 3/4″
thick.
I cooked them for about 5 minutes on a side, in a frying pan sprayed lightly
with PAM, but I suspect they could be baked as well.