Indian Spiced Beans and Beet Veggie Burger

Cooking the beet (pressure cook, roast or microwave). Microwaving is the quickest: Wash the beet and wrap in a piece of plastic wrap. Poke a few holes in the wrapped beet with a fork. Place a bowl of water in the microwave and set the beet beside it. Microwave on high for 4–5 minutes. Once cool enough to handle, unwrap and peel.

Microwave frozen carrots and peas for a minute with a tablespoon of water. Drain.

Add all the ingredients to a food processor. Pulse a few times until everything is mixed, 5-6 times. Taste and adjust seasonings, if needed. If you do not own a food processor, you can add everything into a deep mixing bowl (make sure to grate ginger and garlic, and mince green chili). Mash everything together until mixed well.

Line a cookie sheet with a sheet of parchment paper or nonstick silicone mat. Divide mixture into 8 equal portions, form patties and lay on the cookie sheet. It is a good idea to size your burgers according to the buns you are using. Stick the cookie sheet into the refrigerator for half an hour while you prep the other ingredients.

Take the burgers out of the refrigerator. Set a heavy bottomed nonstick or cast iron pan on medium high heat. Add about 1 tablespoon of oil and cook as many burger patties in the pan as will fit without overcrowding the pan. Cook burgers until crispy or slightly crusty on each side, flipping carefully to avoid breaking. These burgers are very delicate while they cook and might break while flipping if you are not very meticulous about it. If you are not consuming them right away, keep them warm in a cookie sheet in the oven set to warm. Or keep the cooked burgers aside on a paper towel lined plate.

Arrange the burgers on the buns with chipotle mayo, lettuce, the bean and beet burger, sliced cucumbers, onion, tomato, jalapeno. Go to town with whatever toppings you like on your burger. Enjoy!