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!
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
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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