Instructions

• Wash beets thoroughly, trim off stems, peel, and grate with a large-hole box grater.
• Peel and chop the onion and garlic. Either (a) cook them in a non-stick pan over medium heat, stirring, until softened (about 3–5 minutes), or (b) leave them raw for a stronger flavor.
• If using canned cannellini/white beans, drain and rinse them well. Measure 18 oz beans (drained).
• In a food processor or tall container for an immersion blender, combine half of the grated beet, all 18 oz drained beans, and the cooked or raw onion and garlic (whichever you chose). Puree until smooth and creamy.
• Transfer the puree to a mixing bowl. Add the remaining grated beet, 1 cup fine/quick oats, 2 Tbsp Worcestershire sauce, 2 Tbsp dried thyme, 2 tsp salt, and 1/2 tsp black pepper. Fold together with a spatula until evenly combined.
• Cover the mixture and refrigerate for 30 minutes to allow the oats to absorb excess moisture.
• After chilling, check the mixture: it should be soft but hold together. If it is still too wet to form patties, add 2 Tbsp corn starch and mix; then chill 10 more minutes if needed.
• Shape the mixture into patties of your preferred size, pressing firmly so they hold their shape.
• Preheat a non-stick frying pan over medium heat. Cook the patties 3–5 minutes per side, until lightly browned and cooked through; adjust time for patty thickness.
• Remove patties from the pan and let them rest 5–10 minutes to firm up before assembling the burgers.
• Prepare the peas: if using frozen peas, cook in boiling water about 10 minutes or until soft, then reserve some cooking water. If using canned peas, drain and reserve a small amount of the canning liquid if desired.
• In a food processor or tall container, combine the cooked or canned peas, 12–15 mint leaves, a couple pinches of salt, and a little black pepper. Add up to 1/2 cup veggie broth or reserved cooking water and puree until creamy, adding only as much liquid (up to the 1/2 cup) as needed to reach a smooth, spreadable consistency.
• For the BBQ-mayo (per burger): mix 2 Tbsp vegan BBQ sauce with 2 Tbsp vegan mayo in a small bowl.
• To assemble each burger: split the bun, layer lettuce, a beet burger patty, about 2 Tbsp BBQ-mayo, tomato slices, a spoonful of the minty pea puree, and finish with arugula.
• Serve immediately.