Colby Beet Burger

As a cook and a cheese monger, I live by one simple rule: every ingredient matters. Sand Creek Farm is one of our beloved Texas cheese makers that shares this principle. They take special care with ingredients and it shows in this batch of Colby. It's super savory and reminiscent of a sharp cheddar. Ingredients are pretty important when it comes to alternative burgers too. I know you're thinking, why don't you just eat a beef burger? Are you a rabbit? Well, the Dairymaids appreciate a good challenge. This vegetarian burger will surprise you. Even Ron Swanson might enjoy it, but probably not.

1 cup cooked brown rice
1 cup cooked lentils
1 cup shredded beets
1/2 cup breadcrumbs

3/4 cup Sand Creek Colby, grated (1/3 lb)
3 tablespoons red onion, finely chopped
2 cloves garlic, minced
1 farm fresh egg
1 teaspoon dried thyme
1 teaspoon Pollen Ranch Fennel Pollen
1 teaspoon dry mustard
1 generous pinch of sea salt
freshly ground black pepper, to taste
Terra Verde Estate Blend Extra Virgin Olive Oil
6 burger buns of your liking
Seasonal sprouts and greens, for topping

Pure Luck Chevre, for spreading on bun

Directions:
Put brown rice, lentils, and shredded beets in a food processor fitted with a metal blade and pulse until the mixture comes together, but still has texture. It should look like ground meat. Transfer to a large bowl and add the bread crumbs, onion, garlic, egg, cheese and seasonings. Use your hands to mix well. Form 6 patties and chill for 30 minutes. Drizzle evoo into a pan over medium-high heat and cook the patties for about 12 minutes, flipping once. The burgers should be charred at the edges and heated through. Serve on toasted buns with a generous spread of Pure Luck Chevre. 

*Yields 6 burgers