For the Beetroot Patties
2 cups of grated raw peeled beets (about 2 medium beets)
3/4 cup of large-flaked oatmeal (or whole oats)
1/2 cup of cooked lentils
1/2 cup of all-purpose flour
1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon of natural peanut butter
2 teaspoons of dried thyme
1/2 teaspoon of salt
1/4 teaspoon of black pepper
For the burgers
4 slices of vegan cheese
salt and pepper
La William Vegan Mayo Plantaise
Grate the beets finely. Add the beets together with all remaining ingredients to the food processor. Mix thoroughly and scrape the sides down regularly so that you get one nice, consistent mixture.
Form 4 burger patties from the beet mix. The mixture will be very sticky, so wet your hands between forming each burger, to avoid sticking.
Preheat your oven to 180°C. Lightly grease a baking sheet or line it with parchment paper.
Place the burgers on the baking sheet with enough space around them so they can cook properly. Bake for 30 to 35 minutes, flipping them halfway through. Top the beetroot burgers with a slice of vegan cheese for the last 2 minutes before you take them out of the oven.
Serve warm on buns with toppings of your choice and finish with a delicious dollop of La William Plantaise!