Click below for all the recipes from Executive Chef Matt McKenzie’s workshop including Beet Burger Patty, Mushroom Ketchup, Eggplant Bacon, Carrot Fries & Cherry Dipping Sauce.

BIG MAC-taquac…Vegan Style – handout

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Beet Burger Patty

The following recipe was created by Sous Chef Sarah McCarthy at Fredericton's Crown Plaza. Due to a scheduling conflict, Executive Chef Matt McKenzie stepped in to present the workshop on Sarah's behalf. The following photos (courtesy of Dale Strickland) show Chef Matt's modified version of the recipe found in the handout. Enjoy!

Course

Condiments, Dinner Recipes, Finger Foods, Main Dish, Side Dishes

Servings

Course Condiments, Dinner Recipes, Finger Foods, Main Dish, Side Dishes Servings

Instructions

1. Peel beets (yellow beets were used) and shred - Chef Matt used a mandolin to accomplish this.

   
2. Pulse pre-cooked brown rice in a food processor.

   
3. Combine brown rice, lentils, salt, pepper, fresh chopped thyme, ground fennel, onion, garlic, almond butter and bread crumbs with the shredded beets. Mix well.

   
4. Form patties.

   
5. Heat pan and add olive oil.

   
6. Cook burgers till charred on the edges.

   
7. Place a dollop of mushroom ketchup on a crostini.

   
8. Add eggplant bacon and kale.

   
9. Top with the beet patty...

   
10. ...serve with carrot fries & cherry dipping sauce...and enjoy!

    

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