Beet Patty Sandwich
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.
- This recipe was entered in the contest for Your Best Sandwich Recipe
More Great Recipes:
Vegetable|Sandwich|Vegetarian|Summer
Showing out of comments
about 3 years ago Kate
Great recipe! Made it using shredded sweet potato and cauliflower instead of carrots, so good! And they freeze really well!
about 3 years ago Sue O'Bryan
Oh thank you!!!
over 3 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I didn't know you were on food52, love this sandwich!
Showing 3 out of 3 comments