Vegan Power Burger with Beet Slaw + Horseradish Sauce

This vegan power burger with beet slaw + horseradish sauce has got it allll
going on. A protein-packed Dr. Praeger's Heirloom Bean Burger is slathered with
tangy cashew horseradish cream and topped with a slightly sweet beet slaw. The
finishing touch? A few refreshing ribbons of crisp cucumber.

Servings: 4 burgers

Author:

Prep Time
25 minutes

Cook Time
15 minutes

Total Time
40 minutes

Course:

Sandwiches Burger Bigger Bite

Cuisine:

Vegan plant-based gluten-free

Instructions

1 Add the almond milk, soaked cashews, and lemon juice to a high-speed blender and
blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape
down the sides as needed. Transfer the cream to a medium mixing bowl and whisk
in the grated horseradish, mustard, vinegar, sea salt, and black pepper.
Refrigerate for at least 30 minutes to allow the flavors to meld and continue to
refrigerate until ready to use.
2 Add all ingredients to a medium, nonreactive (i.e., non-metallic) mixing bowl
and toss to coat (it should be a touch sweet). Let stand for 15 minutes to
soften.
3 Bake the burger patties according to package instructions.
4 Top each bun with a Dr. Praeger's Heirloom Bean Veggie Burger. Dollop the top of
the burgers with horseradish sauce and top with the beet slaw and cucumber
ribbons (if using). Serve immediately alongside any extra slaw.

Vegan Power Burger with Beet Slaw + Horseradish Sauce

Course:

Cuisine:

🧂 Ingredients

Instructions

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