2cups220 g peeled and grated beets (about 1 bunch)
1 1/2cups225 g cooked pearl couscous, cooled
3tablespoonsvegetarian steak sauce
1 1/2teaspoonsfreshly ground black pepper
1cup120 g vital wheat gluten
2 to 3tablespoonsvegetable oil
MAKE THE FETA CARAMELIZED ONIONS:
Put the oil and onion in a cold cast-iron skillet and turn the heat to medium-low. Stir to coat each onion sliver with oil. Add the salt, cover, and cook for 5 minutes, until the onion is just tender but doesn’t have color. Uncover and continue to cook, stirring constantly, until a golden brown color develops, about 15 to 20 more minutes. Stir in the Bourbon to deglaze the pan. Remove from the heat and let cool slightly. When the onion is no longer hot to the touch, add the scallion and cheese. Stir and set aside.
MAKE THE BURGERS:
Put the beet, couscous, steak sauce, cumin, garlic powder, salt, and pepper in a large bowl. Stir to combine and distribute all the spices. Add the wheat gluten. Using your hands, incorporate the gluten into the mixture. As soon as the gluten gets wet it will start to firm up and become sticky. Mix with your hands for 1 to 2 minutes to coat the ingredients in the gluten. Form the mixture into a ball and then divide the ball into six even portions. Shape into patties about 3/4-inch (2 cm) thick.
In a large cast-iron skillet, heat 2 tablespoons of the oil over medium heat. Working in batches if necessary, sear the burgers on one side until deep golden brown and holding together, about 7 minutes. If the pan looks dry, add the remaining oil. Flip and cook for another 5 to 7 minutes, until the burgers are cooked through.
Place each burger on a bun and top with the feta caramelized onions.
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