I love to play around with vegetarian burgers it can be a refreshing change from beef. They are also a great way to get in extra phytonutrients, antioxidants, plant protein, and essential vitamins and minerals. These vegan burgers are great to freeze for a later day. Beets are very high in glycine betaine, which has great cardiovascular benefits. They are also a rich source of folates, magnesium, Vitamin C and A.  Bon Appétit!

Ingredients:

4-5 Small Beets

1 Cup Beet Greens, optional

1 BPA Free Canned Garbanzo beans, rinsed (Can substitute for 1 Cup of mushrooms and ¼ Cup of Garbanzo Bean Flour)

½ Cup Walnuts

¼ Cup Sunflower seeds or Pumpkin seeds, roasted or raw

1 tsp Chili Powder

1 tsp Cumin Powder

¼ tsp Garlic Powder

Himalayan Sea Salt

Directions:

First, cut the beet greens off the beet bulbs. Rinse your beets and boil them for about 15 minutes until they are soft enough to put a fork into them. Let the beets cool and rub the skin off the beets. Next place everything in a food processor and pulse until everything is well grounded.  Form 6 Patties. You can either eat them raw or cook on a skillet with coconut oil for about 3 minutes each side over medium heat.  Serve on grain free bread or over a salad! I served mine over a spinach salad with BBQ Ranch from Primal kitchen that has clean ingredients. Topped with julienned red cabbage and avocado.

 

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