This dish just kind of worked. It was completely experimental to the point where I had a backup plan of scrambled eggs if a disaster ensued. You see, Mark's sister had given us some produce from her garden and one of those items happened to be beets. Up to this point I had never had a beet in my refrigerator and had only recently introduced them to my palate. The beets longingly stared at me for four days from the second shelf of the refrigerator before I decided it was time to have a go at creating something with them.
I almost immediately knew what I wanted to do with the beets, make a plant burger. This might have been because my most recent encounter with them had been in this form and was an enjoyable experience. After scoping out the kitchen I noticed some tofu that was in desperate need of being used before getting forgotten. I started doing a little research and went off that to help brainstorm my own version of a plant burger. Since veggie burgers tend to be mushy enough as it is I pressed the tofu and cooked up some rice (I don't know what the rice does but many of the recipes I looked at used some). Throughout the rest of the afternoon I wrote down my incoherent thoughts until I came up with something that looked like it had a chance of being edible and maybe even slightly pleasant.
I got to work chopping, sautéing, and food processing my burger patty mixture. After the patties were formed I threw them in the freezer in hopes of firming them up a bit. This didn't work but it was worth a shot. Then I fried them up, threw them on buns topped with cheese, greens, and condiments and dug in.
