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  • VOL 08, ISSUE 01 • WINTER 2020
Beet-er Late Than Never Burger

Beet-er Late Than Never Burger


  • 16 oz Red Beet
  • 1 1/3 oz Oatmeal Quick Rolled
  • 3 1/3 oz Lentil Triple Cleaned Box Dry
  • 2 1/4 oz Flour All Purpose
  • 3 oz Onion Diced 3/8" Fresh
  • 1/2 oz Cilantro Fresh
  • 1/2 oz Basil Fresh
  • 1/3 oz Garlic Chopped In Water Refrigerated
  • 1 ea Focaccia, Seeded Salt & Pepper 4"

For Asian Slaw

  • 32 oz Cabbage Green, Shredded Separate Carrot & Red Cabbage Fresh
  • 1/8 oz Soy Sauce
  • 1/2 oz Lemon Juice
  • 1/2 oz Sesame Oil, Blend 8-10% Sekura

For Basil-Sriracha Aioli

  • 2 oz Basil Fresh
  • 8 oz Mayonnaise Extra Heavy Duty
  • 1/3 oz Lemon Juice
  • 1/4 oz Sriracha


  1. Grate beets. Add the beets, along with all of the remaining ingredients to the food processor.
  2. Pulse, stopping to scrape the sides, until the mixture comes together. Form into 4 patties.
  3. Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3-5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with Asian slaw, basil-sriracha aioli and your favorite burger toppings.