Recipe: I Am Magical Veggie Burger

How are you doing on your New Year's Resolution to eat healthier or healthy-ish? If you're still on your Vegan January kick, here's a satisfying burger that will take you to the finish line. Top the patty with a slice of vegan cheese on the grill if you want to replicate the Cafe Gratitude burger in all its glory!

I Am Magical Veggie Burger
Makes 12 patties

Roast beets
6-8 beets, chopped
¼ cup olive oil
2 teaspoons salt

Roast mushrooms
4 cups crimini mushrooms, halved
4 cups shitake mushrooms, halved
1 tablespoon fresh herbs (like parsley, oregano, or thyme), finely chopped
¼ cup olive oil
2 garlic cloves
2 teaspoons salt

Patty filling
1 cup cooked steel cut oats
1 cup cooked quinoa 
1 cup cooked brown rice
½ cup cooked black beans, whole-rinsed
1 cup cooked black beans, pureed with 
½ cup black bean liquid reserved
1 cup pumpkin seeds, toasted
1 cup ground raw pumpkin seeds
2 tablespoon ground flax seeds
¼ cup barbecue sauce
2  teaspoons salt

Preheat oven to 350 degrees Fahrenheit. Toss beets in olive oil and salt. Bake at 350 degrees for about 45 minutes or until you can easily slide a knife into the beets.

Toss mushrooms with fresh herbs, olive oil, garlic, and salt and bake in a separate baking sheet at 350 degrees until mushrooms are soft, about 30 minutes. 

Let beets and mushrooms cool, then mince together in a food processor. Transfer to a mixing bowl.

Add remaining ingredients to bowl and mix until well incorporated.

Form 12 burgers using ½ cup of the mix. Bake the patties for 2-3 hours in a 200 degree oven. 

Just before serving, brown patties on the grill. Assemble with your favorite burger fixings.