Awesome Beet Burgers
What You'll Need
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
How to Make It
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.
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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