Our beet burgers mix transforms into a crowd-pleasing appetizer with this recipe. You can use storebought cranberry sauce, but why not try making your own? The recipe below will make more than you’ll need for the phyllo cups; save the leftover to serve at dinner or top your breakfast porridge or yogurt the next day. Cashew Cheese is a fantastic alternative to the goat’s cheese. —An Nuyen
Makes 15 mini phyllo cups
12 ounces fresh cranberries
2/3 cup granulated sugar
2/3 cup water
One large strip orange rind
Chive Goat Cheese
8 ounces soft goat’s cheese
4 tablespoons minced fresh chives
1 garlic clove, grated on a microplane zester
Pinch of salt
About 1 cup Made by Lukas Beet Veggie Burger
1 package (15 quantity) frozen mini phyllo pastry cups, prepared according to package instructions
Toasted pecans to garnish
To make the cranberry sauce, combine the cranberries, sugar, orange rind, and water in a medium saucepan and place over medium heat. Cook, stirring occasionally, for 8-10 minutes until the cranberries pop and the sauce thickens. Remove from heat and cool to room temperature. Pick out the orange rind and discard.
In a medium bowl, fold together the soft goat’s cheese with chives, garlic, and a pinch of salt.
Preheat oven to 350° Fahrenheit. Line a baking tray with foil and lightly grease the foil with olive oil. Shape the veggie burger mix into 15 tablespoon-sized mini-burgers. Bake for 12-15 minutes, until firm. Cool completely.
To serve nestle a beet burger into each phyllo cup and garnish with a dollop of chive goat cheese, cranberry sauce, and a toasted pecan.