Beet Burgers

To make the Beet Burger Patties: Preheat oven to 375. Set a pot of water with a dash of salt to boil. Peel skin off beets and cut into chunks (the smaller the pieces the faster it will cook). When the water is boiling, add the beet chunks and cook for 10-15 minutes until they are done (a knife can be inserted easily-think potatoes). When they are done, pour them into a colander and run cold water over them to cool them off a little. Put the boiled beets into a food processor and add the goat cheese, egg white, cornstarch, salt and pepper and blend until there are only a few small visible chunks (scrape down the sides a few times if necessary.) Next add the panko breadcrumbs and then pulsate a few times so it all combines. It should form a sticky mixture, but it should be pliable and come off your hands with a little help of a spoon, if it is too wet, add a little bit more panko. Line a baking sheet with parchment paper and spray lightly with cooking spray. With hands/help of a spoon form 4-5 beet burger patties (I used a biscuit cutter to mold them and then my hands to shape them when I removed the mold-they were about 3/4-1 inch thick). Bake for 18 minutes, then remove from oven and before serving brown them by cooking them in a pan with a little olive oil and flip after 2 minutes on each side.

For the cucumber yogurt sauce: peel/shred cucumber in a bowl, let sit for 5 minutes, and then drain all the water from the cucumber. Add the remaining ingredients and combine well, put in the fridge until ready to use (this can last for a week in an air-tight container in the fridge).

For burger assembly: Cut a burger bun in half, on the bottom half add a few sprigs of lettuce and finely cut cucumbers, then put on beet burger patty, then some crumbled feta. On the top bun liberally spread some cucumber sauce and then place on the burger and enjoy!