Beet Burgers

I’ve heard your complaints of food bloggers. So no, I won’t bore you with my back story of why I believe these are incredible and so so necessary if you’re looking for a vegan burger substitute or are simply feeling like adding something veggie and fiber-heavy to your meal planning. Everything comes together incredibly simply in a food processor and is freezer friendly. Go ahead, make a batch, you’ll be glad you did.

Burger Recipe:

1 cup grated carrot

1 1/2 cups grated beet

2 cup pinto beans (drained)

3 tbs water

1 cup raw sunflower seeds

5 cloves of garlic

1/2 cup chopped onion

half a jalapeno ( no seeds)

1 1/2 tsp sea salt

1 1/2 tsp smoked paprika

1 tsp cumin

1 tbs ACV

3/2 cups gluten free quick cooking oats

Directions for burgers:

saute onion, garlic, jalapeno, beet, and carrot in pan until soft

pulse raw sunflower seeds in blender or food processor until they become a powder.

add cooked veggies, beans, water, and apple cider vinegar into the food processor. Pulse a few more times (you want the mixture to stay a little chunky, do not over blend)

transfer mixture into a bowl and mix in oats and spices

roll into balls and flatten patties onto a greased sheet pan or one lined with baking paper

bake at 350 for 20-30 minutes (depending on thickness of patties) Flip them halfway through

let cool and place in a storage container. makes 8-10 patties. They stay good for a week in the fridge or months in the freezer.

Chipotle Aioli:

2 tbs Veganaise or mayonnaise

1 tsp chipotle powder

squeeze of lemon or lime