Serves 4 to 6

PATTIES

- 1 tablespoon olive oil, plus more as needed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 medium beets (about 5 ounces each), peeled and grated
- 1 cup cooked brown rice
- 1/2 cup bread crumbs
- 1 teaspoon of sea salt
- 1 teaspoon freshly ground black pepper

PESTO

- 1/2 cup raw cashews
- 2 garlic cloves
- 1/2 tablespoons lemon juice
- 1 teaspoon of sea salt
- 1/4 cup vegetable or olive oil
- 1/4 cup water
- 2 ounces fresh basil
- Freshly ground black pepper

TO ASSEMBLE

8 whole-grain buns, toasted Arugula
Pickled Red Onion

Beet burgers are all the rage these days because the pink, berry juice tint the patty to a hue that resembles rare meat. I know, some of you might find that comparison far from appealing, but if it ropes in carnivores for a vegan lunch, I am all for it! Pink and green is one of my favorite color combos, so I like slathering this burger with a bright green pesto sauce.

Make-Ahead Tip:

The patties can be made in advance and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Cook directly from refrigerated or frozen.

Make it Gluten-Free:

Use gluten-free bread crumbs and serve gluten-free buns.

METHOD:

In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook, stirring up occasionally, for about 5 minutes, until soft and lightly browned. Add the garlic and beets, and cook for about 5 minutes more to soften the raw beets, stirring often. Transfer to a food processor, set the skillet aside (no need to wash it).

Add the brown rice, bread crumbs, salt, and pepper to the food processor. Pulse until the ingredients just come together, about 20 pulses. Adjust the seasoning to taste. From the mixture into patties with the palms of your hands.

Lightly grease the same skillet you used for the onion, and heat over medium-high heat. When it shimmers, working in batches, add the patties and cook for about 4 minutes on each side, until they are nicely browned. Add more oil to the pan as needed between batches.