Beet Burgers

Because I had them, I used garbanzo beans. But I'd recommend using white or black beans instead -- those are pastier than the garbanzos and, I suspect, would help the patties hold together better. If you want to forgo the veganness of this recipe, you could also add a beaten egg to the mixture.

Inspired by this inspired recipe.

3 small golden beets, cooled, and finely chopped
rolled oats (you want to yield 1/2 cup cooked oats)
1 small onion, finely chopped
1 carrot, shredded
1 stalk celery, finely chopped
3 cloves garlic, finely chopped
1 cup raw chopped crimini mushrooms, finely chopped
leaves from one sprig thyme
1, 14 ounce can garbanzos
olive oil
salt
pepper
parsley

Cook the beets.

Cook the oats, not quite long enough to get an oatmeal consistency, but long enough that the oats become soft and chewy. Set aside.

Saute the onion, carrot, celery, and garlic in a tablespoon or two of the olive oil. Add the mushrooms with a little salt and pepper, and the thyme leaves. Cook until the mushrooms release their moisture and everything is softened.

Smash the garbanzo beans in the bottom of a large bowl. Stir in the beets, oats, mushroom mixture, and some chopped fresh parsley. Taste and adjust seasoning.

Form the mixture into patties, about six. Cook each side for about 5 minutes, over medium heat on an oiled skillet. Top with grilled onions and (vegan) cheese. Serve on a toasted bun.