This recipe was created by Mattias Kristiansson, chief editor of the Swedish vegan magazine VEGO. The recipe and the image was published in his amazing book "Vegan på 21 dagar" ("Vegan in 21 days") which unfortunately will not be printed more. I have received permission from Mattias to publish recipes and images. The text below is copied from the book and translated from Swedish.
As good as it is beautiful. The red beet burger are quite mild in itself and is perfected with this walnut spread.
3 beets, about 400 g, shredded
1 garlic clove, shredded
1 dl rolled oats (available gluten-free)
½ dl cornstarch
1 jar of white beans of 400 g, about 3 dl cooked
salt, black pepper
olive oil to fry
SMOKEY WALNUT SPREAD
1 dl ajvar
1½ dl walnuts, chopped
2 tbsp olive oil
1 garlic clove, pressed
½ lemon, juice only
1 teaspoon smoked paprika powder
½ teaspoon of salt
hamburger bread (available gluten-free)
sliced red onions
Beet burger: Mix the beets, garlic, oats and cornstarch in a bowl.
Rinse and drain the beans. Mush the beans with a fork and mix into the bowl. Season with salt and pepper.
Mold into four burgers and fry them golden in a little oil.
Walnut spread: Mix all ingredients into a bowl.
Fill the hamburger bread with beet burgers, smoked walnut spread, red onion and salad.