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, 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. Coarsely shred the raw beets into the bowl.
2. Zest the 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. Slice the mango into thin strips 
7. Peel your carrots, then coarsely shred them
8. Thinly slice the radishes.
9. Thinly slice the red cabbage.
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, then serve the beet burgers on sesame buns with red onion and mango slaw.