Beet Veggie Burgers - cooking recipe

Ingredients

1/2 cup buckwheat groats, dry
1 1/3 cups vegetable broth stock
1 1/2 cups brazil nuts (or use walnuts or pecans, or a mix)
1/2 cup whole old fashioned oats (not instant or quick cook)
1/4 cup finely ground flax seed
5 1/2 ounces cooked* peeled beets (3-4 small beets)
1/2 medium red pepper, chopped
1/4 cup parsley, chopped
3/4 teaspoon fennel
1 teaspoon ground mustard
1/2 teaspoon fine sea salt
up to 1/2 cup additional vegetable broth (120 ml) or stock, as needed

Preparation

Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
* I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).