Ultimate beet burger recipe with fresh microgreens!
Ingredients:
Burger Patty:
- 2 cups of cubed beets
- 1 cup red quinoa (cooked)
- 1 egg
- 2 garlic cloves
- 2 tbsp wholemeal breadcrumbs
- 1 tbsp flax seeds
- 1 tsp melted coconut oil
- 1/2 cup chopped pea shoots
- 1 tbsp olive oil
- salt & pepper to taste
**Great for grilling!!
Avocado Dressing:
- 1 ripe avocado
- 2 tbsp tahini paste
- 3 tbsp lime juice
- 1 grated garlic clove (make into a paste)
- salt & pepper to taste
Fixings for Assembly:
- 6-8 buns of whole wheat or your favorite
- pickle sliced
- micro beet
- anything else you like!
We love this recipe because it is so healthy and yet do not feel like you are missing the meat. The beet burger patty stays together on the grill.
Directions:
Beet Patties:
Preheat oven to 375° F or Grill at High Heat.
- Place beets on a lined baking sheet, run with olive oil, and roast for 30 minutes or until tender.
- Once cooled transfer to a food processor and pulse two to three times until it is a creamy texture. It needs to be thick enough to make a patty.
- Transfer beets to a large mixing bowl and add all burger ingredients listed above (quinoa, garlic, egg, breadcrumbs, flax seed, coconut oil, pea shoots, salt, pepper, & olive oil)
- Shape into patties. If too wet, add more breadcrumbs.
- Bake in the oven for 15 minutes or grill until firm and slightly browned around the edges.
Dressing:
- Take all ingredients and blend in the food processor or blender until smooth and creamy! Make extra to use all week long in other recipes!
Assembly:
- Place the bottom bun down first
- Add dressing, then patty, another dollop of dressing
- Add micro beet to top it all off, and then the top bun.
- Eat and Enjoy!
