Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. In a medium bowl, toss the beets with 2 tablespoons of the olive oil, season with salt and pepper and spread in a single layer on the baking sheet. Roast for 20 minutes, stir and then roast for another 20 to 35 minutes until golden and caramelized on the edges. Set aside to cool.

In a small pan over medium-high heat, sauté shallots until soft, about 3-4 minutes. Set aside to cool.

In a food processor, pulse your cashews, black beans and cooled shallots until the mixture is combined. Pour mixture into a large mixing bowl. The separately, pulse down the beets until they are a coarsely broken down. Add them to the mixing bowl.

Mix together all of the ingredients until combined. Salt and pepper to taste. With your hands form your burgers and place on a parchment lined baking sheet. You can usually form 2-3 larger patties or 4-5 smaller ones. Place in fridge to set for about 30 minutes to an hour.

In a large pan over medium heat, heat 1 tablespoon of olive oil. Add burgers and cook for about 5 minutes on each side. Garnish with special sauce and pickled jalapeños. My favorite is JED’s jalapeño’s. Serve and enjoy.

Serves 2

In a small bowl, whisk together the mayonnaise, ketchup, Sriracha, horseradish mustard, and gherkins. Refrigerate until ready to use, up to a week.