-
1
Heat oven to 425 degrees.
-
2
Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel.
-
3
Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil.
-
4
Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
-
5
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
-
6
Transfer both baking sheets to the oven.
-
7
Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes.
-
8
Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes.
-
9
Let everything cool.
-
10
Place nuts in a food processor and pulse until coarsely ground.
-
11
Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimenton and 3/4 teaspoon salt.
-
12
Pulse until ingredients are just combined.
-
13
Pulse in tempeh and rice but do not overprocess.
-
14
You want small chunks, not a smooth mixture.
-
15
Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
-
16
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick.
-
17
Return to the fridge until just before grilling.
-
18
They grill better when they start out cold.
-
19
Heat the grill.
-
20
Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side.
-
21
If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat.
-
22
Alternatively, you can cook these on a grill pan or in a skillet over low heat.
