PESTO BEET BURGERS

INGREDIENTS (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 oz each), peeled & grated 
1 cup cooked brown rice 
½ cup bread crumbs 
1 teaspoon sea salt 
1 teaspoon freshly ground black pepper 

pesto 

½ cup raw cashews
2 garlic cloves 
1½ tablespoons lemon juice 
1 teaspoon sea salt 
¼ cup vegetable or olive oil 
¼ cup water 
2 ounces fresh basil 
Freshly ground black pepper 

to assemble 

8 whole-grain buns, toasted 
Arugula 
Pickled Red Onion

In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook, stirring
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. Form 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.

Make the pesto: In a blender, combine the cashews, garlic, lemon juice, salt, oil, and water and blend for about 2 minutes, until very smooth. Add the basil and blend again until well combined. 

To assemble, on each bun, layer the pesto, a burger patty, arugula, pickled onions, and more pesto.