Peel beets and coarsely grate in a food processor or by hand. Steam until almost tender. Set aside.
Dry roast cumin seed, if using, until just fragrant. Cool and grind to a powder in a spice/coffee grinder. Grind porcini and chili peppers to powders.
Drain/squeeze beets to remove any juices. In a food processor, combine beets, chickpeas, onion, garlic, tapioca flour, oats, salt, and pepper. Pulse to a coarse, shaggy mixture. Don't over-process.
Mix marinade ingredients.
In a bowl, add beet mixture and marinade. Combine well. Stir in the panko. Preheat a nonstick pan or grill over medium heat for 5 minutes.
Shape patties in a 3” mold and press to compact. Lower flame to low-medium. Cook 5 minutes on per side. They should be just lightly browned on each side. Adjust flame accordingly. Remove from pan/grill to a cooling rack for a few minutes to firm up.
Build your burger, garnish with your favorite toppings, and DIG IN!
About this recipe
Recipe for my dairy- and nut-free, Easy-Cheesy sauce!