Grain-and-Beet Burgers with Ginger
Holly Haines
PUBLISHED September 21, 2021
The trick here is to make sure the grains are fully cooked so that the kernels have opened. “Al dente” won’t be sticky and starchy enough to bind the burgers. If you don’t have any already prepared, start them first while you get the other ingredients together. You can also substitute more cooked grains for the nuts.
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