- 1 ½ cups cooked bulgur, then cooled
- 1 cup cooked brown or green lentils, drained well and cooled
- 1 large beet, shredded – I used a beet bigger than my fist and didn’t peel it but you may prefer to peel the beet first
- ½ medium onion, roughly chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- Fresh black pepper
- 1 teaspoon thyme, rubbed between your fingers
- ½ teaspoon ground fennel (or finely crushed fennel seed)
- 2 tablespoons peanut butter
- ½ cup panko breadcrumbs
- Peel beet, if preferred, and shred with a box grater or shredder attachment of your food processor. Once shredded, add to food processor with S-blade along with cooled bulgur and lentils. Pulse until the mixture still has texture but mixed together.
- Add the onion and garlic to processor and pulse a few times more to incorporate. Transfer mixture to a bowl.
- Add in remaining ingredients and mix well with hands, taking time to make sure the peanut butter gets incorporated well and no chunks remain.
- Form mixture into patties, if it’s too sticky, you can refrigerate the mixture for 30 minutes while you prepare the toppings and side dishes. I get 6 good sized, hearty patties but you could get 8 out of the mix.
- Heat skillet over medium heat and add a thin layer of oil. Once oil is ready (but not smoking!) add the patties and cook one each side about 5-7 minutes. A little char is a nice touch but you want to make sure they are heated through. I cook up the entire batch but set ½ aside to freeze and eat the next week.