Wash the beets thoroughly. Pay attention to washing off any dirt around the stem. Cut off the stem and peel them. If there is any dirt left around the stem, wash them again. Finally, grate them with a large hole cheese grater.
Peel and chop the onion and garlic. Precook them with a bit of oil in a pan over medium heat. If you prefer a more distinctive onion/garlic taste, you can add them chopped and raw.
Take half of the grated beet, all canned cannellini beans (without water) and the cooked or the raw onions/garlic (as preferred) and puree them thoroughly with an immersion blender or food processor.
When ready, add the other half of the grated beets, the oats, and all seasoning (Worcestershire sauce, dried thyme, sea salt, and black pepper) and mix them with a spatula.
Chill the mixture in a fridge for 30 minutes while the oats can absorb any excess liquid from the beet and the beans.
After chilling, the mixture should still feel soft but not too wet. You should be able to form the patties without a problem. If not, add corn starch.
Preheat the non-stick frying pan to medium heat and fry the beet burgers on both sides for 3-5 minutes or until light brown. Adjust the time based on the size of your patties.
Wait a bit until the burger is chilled before serving. As it cools down, it will harden and get in a real burger shape.
Cook the peas in boiling water for 10 minutes or until soft. Reserve cooking water.
Take a thin but tall container and add all ingredients (cooked or canned peas, mint leaves, salt, and black pepper). Puree until creamy consistency. Add a bit of cooking water if it is too thick.
For 1 burger, mix 2 Tbsp vegan BBQ sauce and 2 Tbsp vegan mayo in a small bowl.
Take a burger bun. First, add green leaf lettuce, then one smoky beet burger patty. Next, some BBQ and mayo mix. Then, fresh tomato slices. Lastly, add a super easy Minty Pea Puree and finish it off with some arugula. Enjoy!
