Beet Patty Sandwich

Name: Beet Patty Sandwich
Yield: Serves 4
Ingredients: 2 Beets, grated in a food processor; 1 Carrot, grated in a food processor; 2 eggs, beaten; 1 tablespoon Baba ganoush; 2 tablespoons Walnut Oil; 1 teaspoon Sriracha; 1 teaspoon Toasted Cumin Seed; 1 cup fine breadcrumbs; Salt and pepper to taste; 2 tablespoons Olive oil or ghee; 4 hamburger buns or bagels; 2 tablespoons butter; 1 tablespoon mustard

By Sue O'Bryan • September 8, 2014 • 3 Comments

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Author Notes: Patty made with grated beet, carrot, baba ganoush, walnut oil, cumin seed and sriracha —Sue O'Bryan

Serves 4

2 Beets, grated in a food processor
1 Carrot, grated in a food processor
2 eggs, beaten
1 tablespoon Baba ganoush
2 tablespoons Walnut Oil
1 teaspoon Sriracha
1 teaspoon Toasted Cumin Seed
1 cup fine breadcrumbs
Salt and pepper to taste
2 tablespoons Olive oil or ghee
4 hamburger buns or bagels
2 tablespoons butter
1 tablespoon mustard

Grate beets and carrot in food processor and drain in a strainer set over a bowl. Press on vegetables to extract as much liquid as possible.
Add all other ingredients and form into 4 patties.
Preheat oven to 350F.
Over medium heat, add olive oil or ghee to a cast iron skillet or nonstick pan. I used a biscuit cutter set in the pan to mold the patties, but you can simply add your patties and sauté for approximately 3 minutes, until beginning to lightly crust on the bottom.
Transfer patties in the pan to oven and finish cooking for 20 - 25 minutes. Place patties on a lightly buttered bun or bagel, spread bottom with mustard, and top patties with sliced cucumber.