1cupmedium kasha; cooked according to package direction with 1 eggSet aside 2 cups of cooked Kasha for recipe (use the rest as a side dish another time)
1bag julienne beets (9 ounces)shredded beets (or 1 large beet peeled and shredded
3/4 cupwalnuts
1/2 cupfresh basil leaves
2 garlic clovesminced
115-ounce can aduki, rinsedcan substitute any other bean like kidney beans
14-ounce jar carrot baby food
1TBL whole-grain mustard
1 1/2 cupspanko bread crumbswe use gluten free
1/4cupvegetable oil
Salt and pepper
Instructions
Instructions
Cook kasha according to package directions (with an egg). Take pan off the heat and let cool.
Meanwhile, pulse shredded beet, walnuts, basil, and garlic together in food processor until finely chopped, scraping down sides of bowl as needed. Add beans, carrot baby food, 2 tablespoons water, mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and pulse until well combined, about 10 pulses.
Transfer mixture to large bowl and stir in panko and cooled kasha. Use a press to form patties if you like them thin or hand form. You can make these full size or smaller for sliders.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place up to 4 patties in skillet and cook until crisp and well browned on both sides, 4 to 5 minutes per side, turning gently halfway through cooking and reducing heat if burgers begin to scorch. Transfer burgers to plate and tent loosely with aluminum foil.
Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining patties. Serve.