Beet Burgers with Mango Slaw

Ingredients

Beet Burger Patties

• 3 Chioggia beets (regular red beets will do), peeled
• 1 Valencia orange
• 1 ginger root
• 1 cup oats
• 4 sprigs fresh thyme leaves
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce

Mango Slaw

• 1 mango
• 4 radishes
• 2 carrots
• 1/2 small head of red cabbage
• 1/8 cup balsamic vinegar
• 3 tablespoons orange honey

Serve with:

1 small red onion
4 sesame buns

Directions

If veggie burgers have left you feeling less than impressed lately, we have a fresh new recipe with your name on it: Beet Burgers. We shredded up some beets and other goodies with our Weston V-Slice Mandoline Slicer, packed them tightly with our Weston Burger Press, and served them with a melange of fruits and veggies.

1. Pour your oats into a large mixing bowl. Use a Weston V-Slice Mandoline with the coarse shredding attachment to shred your raw beets into the bowl.
2. Replace the coarse shredding plate with the fine shredding plate. Use this to zest your orange. Next, remove the skin from the ginger root, and grate 1/4 teaspoon of ginger into your mixture.
3. Pour in your soy sauce, thyme leaves, and brown sugar, then mix well.
4. Form the mixture into four large balls. Place a sheet of patty paper onto your Weston Burger Press, then place one of the balls of the beet mixture onto the press. Cover with another sheet of patty paper, then press the burger press down tightly. Repeat for remaining three patties.
5. Place the patties into the freezer for at least an hour (this just helps them keep their shape on the grill).
6. While the patties are freezing, prepare the mango slaw. Cut the mango from its pit. Use the Weston V-Slice Mandoline to slice the mango into thin strips (Turn the middle knob to bring up the vertical blades, and adjust the back knob to bring the mandoline stage down from the horizontal blade).
7. Peel your carrots, then cut them into 2" pieces. Run them across the Weston Mandoline with the coarse shredder attached.
8. Thinly slice the radishes through the mandoline.
9. Slice your red cabbage with the Weston V-Slice Mandoline Slicer (Again, use both the vertical and horizontal blades to shred the cabbage into small pieces.
10. Toss all mango slaw ingredients together in a large mixing bowl. Cover and refrigerate.
11. Once frozen, cook your beet burgers on the grill.
12. Thinly slice the red onion with your Weston Mandoline, then serve the beet burgers on sesame buns with red onion and mango slaw.