Ingredients
- BURGER
- 1 cup Lundberg Family Farms Organic Whole Grain Quinoa and Rice Rosemary Blend, cooked
- 12 oz mushrooms, sliced and sautéed until browned
- 12 oz Westsoy Organic Original Tempeh, chopped
- 1/4 cup One Degree Sprouted Quick Oats, dry
- 1 cup red beets, grated
- 1 tsp. Raley's Mediterranean Sea Salt
- 1 tsp. Raley's Ground Black Pepper
- 1 tsp. Raley's Organic Red Pepper Flakes
- 1 Tbsp. Bob's Red Mill Nutritional Yeast
- 1 tsp. Raley's Organic Garlic Powder
- 1 tsp. Raley's California Onion Powder
- 2 Tbsp. Primal Kitchen Avocado Oil (for cooking), divided
- CHIPOTLE "MAYO"
- 1/3 cup Raley's Organic Raw Cashews
- 1/2 Tbsp. Realemon 100% Lemon Juice
- 2 tsp. Bragg's Organic Apple Cider Vinegar
- 1 tsp. Maille's Dijon Mustard with Horseradish
- 1 tsp. Bragg's Liquid Amino Acids
- 1/2 Medjool date
- 1/4 tsp. Raley's California Onion Powder
- 1/4 cup water
- 1/2 tsp. McCormick Chipotle Chili Pepper
- 1/2 tsp. McCormick Smoked Paprika
- TOPPINGS
- 8 romaine lettuce leaves
- 1 tomato, sliced
- 1/2 red onion, sliced
- 16 slices Dave's Killer Bread Thin Sliced Power Seed Organic
Instructions
- Soak cashews 1-2 hours in advance.
- Cook the rice and set aside one cup.
- Heat pan to medium and add 1 Tbsp. avocado oil. Sauté the mushrooms until tender and browned.
- Coarsely chop the tempeh into 1/2 inch pieces. Chop pitted date.
- Add rice, mushrooms, tempeh, oats, grated beets, salt, pepper, red pepper flakes, nutritional yeast, garlic powder and onion powder to a large bowl food processor and process until the mixture resembles hamburger meat.
- Divide and press into 8 patties.
- Heat pan to medium and add 1 Tbsp. avocado oil. Sauté the patties until desired doneness is reached.
- Next, we'll make a quick and easy plant based chipotle "mayo". Add cashews, lemon juice, apple cider vinegar, Dijon, liquid amino acids, date, onion powder, water, chipotle and paprika to a blender and blend until smooth.
- Toast bread slices. Spread half with the chipotle "mayo". Place patties, lettuce, tomato and onion on slices with spread and top with the remaining bread. Serve immediately.