The beet helps us get as close as we can get to the bloody beef you crave, and with a mix of potatoes and seasonings, it can deliver a tasty burger. Don’t overmix; you want to have some granularity left in the potato pulp and beet shreds to give it a burger-y feel.
— Robin Asbell
Reproduced from Plant-Based Meats by Robin Asbell, by permission of The Countryman Press. All rights reserved. Photo by David Paul Schmit.