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Beet Burger

Yields5 Servings

INGREDIENTS
 ¼ cup Diced Onion
 ¼ cup Diced Celery
 ¼ cup Diced Carrots
 2 tbsp Grapeseed Oil
 ½ cup Crimini Mushrooms (minced)
 2 tsp Garlic (minced)
 1 tsp Mountain Salt
 ½ tsp Cumin
 ½ tsp Pepper
 ½ tsp Oregano
 1 pinch White Pepper
 1 cup Cooked Chickpeas
 2 cups Roasted Beets (chopped)
 1 Egg (beaten) OR 1 tsp Psyllium & 3 tsp Water for egg substitute
 ¼ cup Ground Oats
DIRECTIONS
1

In a pan over medium heat, sauté first 11 ingredients (no beets, chickpeas, oats or egg) until they appear well cooked & fragrant.

2

Place roasted beets and cooked chickpeas in the food processor with the cooked ingredients, and pulse until a rough paste forms.

3

Form into patties on a parchment-lined baking sheet and allow to rest 10 min prior to baking.

4

When ready to cook, preheat the oven to 350°. Cook for 15 minutes until hot in the center but not too dry on the edges.

Nutrition Facts

5 servings

Serving size

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