Beet Walnut Veggie Burgers with Plant Based Dip

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• 2 tbsp olive oil
• 1½ cups raw shredded beets
• 1 clove garlic, minced
• ¼ tsp salt & pepper, to taste
• 1 tsp smoked paprika
• 1 tsp cumin
• ¼ cup panko bread crumbs
• 1 tbsp flour
• ¼ cup walnuts, chopped
• ½ cup brown lentils, cooked
• 1 tbsp miso paste
• 2 tsp worcestershire sauce, optional
• 2 tsp tomato paste
• ¼ cup tbsp green onions, chopped
• 1 tbsp Toby’s Plant Based Dip & Spread

• 4 brioche buns
• 1 cup Baby spinach
• 2 medium tomatoes, sliced
• 1 Avocado, sliced
• Ketchup, to taste

Gather all ingredients. Preheat a large skillet with the olive oil over medium heat. In a mixing bowl, combine shredded beets, garlic, salt & pepper to taste, paprika, cumin, bread crumbs, flour, walnuts, lentils, miso paste, worcestershire sauce, tomato paste, green onions, and Toby’s Plant Based Dip & Spread. Mix until well combined.

Roll mixture firmly but gently into four 3 inch patties and cook in a skillet for 5 minutes on each side until lightly charred.

Transfer the skillet with patties to the oven and bake for 30 more minutes until cooked through and firm.

Serve on toasted buns with a serving of more plant based dip, spinach, tomatoes, avocado, and ketchup. Enjoy your Beet Walnut Veggie Burgers!