Recipe
Vegetarian Beet Burgers
Try these Vegetarian Beet Burgers on top of your favorite salad or bun! Packed with plant-based goodies and flavors you’ll love!
Prep: 15 minCook: 10 minTotal: 25 min
Servings: 6 1x
Ingredients
- 2 teaspoons avocado oil
- 1/2 cup sweet onion, diced
- 1/2 cup bell pepper, diced
- 1 cup cauliflower rice
- 1/2 cup almond flour
- 1/4 cup ground flax meal
- 2 tablespoons arrowroot flour
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 cup cooked beets, coarsely chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sunflower seeds
- 1/2 cup almonds, chopped
- 1/2 cup cilantro, chopped
Instructions
- Heat the avocado oil in a medium sized pan over medium-high heat.
- Once hot, add the onion and pepper and sauté for 5 minutes, then add the riced cauliflower. Cook for 3 additional minutes until the veggies are lightly browned.
- Add the almond flour, flax meal, arrowroot powder, cumin, garlic powder, paprika, salt and pepper to a food processor. Process for about 10 seconds until combined.
- Add the beets and cooked vegetables to the food processor.
- Pulse until combined. The mixture will turn a hot pink color, and will be moist.
- Fold in the chickpeas, sunflower seeds, almonds, and cilantro.
- Heat a separate large pan over medium-high heat with another teaspoon of avocado oil.
- Using a 1/2 cup measuring cup, scoop the mixture out of the food processor and place into your hands. Gently press and shape into burger patties.
- Place the burgers into the pan and sauté for 3 – 5 minutes and then flip. I fit three burgers into my pan at one time.
- Cook the other side for another 3 minutes, using the back of your spatula to press the burger down.
- Serve with a tahini or ranch drizzle, in a lettuce wrap or on your bun of choice!
Find it online: https://thetoastedpinenut.com/vegetarian-beet-burgers/