Awesome Beet Burgers
These hearty beet burgers are a crowd pleaser and freeze well for batch cooking. Serve with your favorite toppings for a delicious plant-based meal.
Prep: 30 mins
Cook: 30 mins
Yield: 6 servings
Ingredients
Ingredients
- ½ cup sunflower seeds
- 1 small onion, diced
- 2 large carrots, diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, chopped
- 1 cup cooked lentils
- 1 cup rolled gluten-free oats
- ½ cup grated beets
- 3 Tbsp soy sauce or gluten-free tamari
- 3 Tbsp tomato paste
- 2 Tbsp ground flax seed
- 1 Tbsp apple cider vinegar
- ½ tsp smoked paprika
Instructions
Instructions
- 1. Preheat your oven to 375 degrees F.
- 2. Toast the sunflower seeds in a nonstick skillet over medium heat, stirring often. Cook until browned and fragrant, then remove from the skillet.
- 3. In the skillet, combine diced onion, carrots, mushrooms and garlic. Cook for about 10 minutes, or until the carrots are soft.
- 4. In a food processor pulse the toasted sunflower seeds until they form a course powder. Add the sautéed veggies and remaining ingredients, then pulse until the mixture is well combined. Be sure to stop processing before the mixture becomes a paste.
- 5. Prepare a sheet pan by lining it with parchment paper. Divide and shape the mixture into 6 burgers.
- 6. Bake for 25-30 minutes. These veggie burgers freeze well.
Cooking Tips
Cooking Tips
- 1. Serve with your favorite toppings on a whole grain bun. Shown with sauteed mushrooms, sliced red onion, arugula, pickles, cucumbers, avocado, and homemade cashew cheese.
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