Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.
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.
Your food processor does all the work in this easy recipe, where minced cauliflower and walnuts mimic ground beef. If you have a guest coming who is avoiding soy, gluten, or dairy, this will make her day.