Are you thinking about going vegan, or vegetarian, but are afraid of missing a delicious burger?
Fear no more!
Well, let me tell you, not everything is lost! Eating a plant-based diet would be beneficial to you, and you won't miss anything else you ever had, once you try it.
If you are in doubt, try it, and let me know how it goes.
Ingredients (makes 4 patties)
2 small beets – raw
1 cup beans – cooked
1 cup brown rice – cooked
4 green onions - chopped
2 garlic cloves - minced
1/2 tsp. pepper flakes
1/4 tsp. cumin
1 tbsp. arrowroot
Salt + pepper to taste
Olive oil for cooking
4 GF/Vegan Burger Buns or of your choice (I used Kim & Jake’s from Boulder, CO)
Toppings and condiments, for this recipe I used: heirloom tomatoes, spinach, red onion, vegan cheese, vegan mayo mixed with spicy sauce.
In a small frying pan add olive oil and onions to sauté for 5 minutes over medium heat
and set aside.
Place all ingredients except the olive oil in a food processor and blend until there is some
texture left and doesn't look like a paste.
If it’s too dry add water, a teaspoon at a time and mix by hand until you can form a ball
or into a patty shape.
If the mix is too wet, you can add flour, a bit at a time until you get the desired texture.
Set the mix in the fridge 30-60 minutes. Remove from the refrigerator and form the 4 patties. The thicker you make them, the longer it will take them to cook.
You can bake them or cook them on the stovetop.
Pre-heat the oven to 375F.
Place parchment paper on a cooking sheet and arrange the patties on top.
Cook for about 25 minutes and flip them, cook for another 25-30 minutes.
The longer you cook them, the dryer they will be.
For this option, I suggest making the burgers a bit thinner so they will cook faster.
Add olive oil or coconut oil in a skillet, add the patties and cook over medium heat until
the patties are gold/brown for about 3-5 minutes and then flip.
Serve with your favorite toppings, a side of salad or roasted potatoes/sweet potatoes
Happy, healthy eating!
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