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Beet Burger

  • Prep 15 min
  • Total 35 min
  • Ingredients 13
  • Servings 6

Ingredients

1
cup red rice, cooked
1/2
cup sprouted beans, lentils, etc
1
golden beet, peeled and shredded
1
egg
1/2
teaspoon cayenne pepper
1/2
teaspoon cumin
1/2
teaspoon dried oregano
Salt and pepper, to taste
1/4
red onion, chopped
1
garlic clove, chopped
2
tablespoons parsley, chopped
1/2
cup panko
2
tablespoons oil for frying

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

An easy way to use leftovers and turn them into a completely new dish is to spread hummus over a lettuce leave, and put a burger (you can cut it in half), a few cucumber slices, and sprouts on top. This will be like eating a falafel wrap.

As more and more people are turning vegetarian, veggie burgers are becoming a very important trend in the culinary world. The usual veggie burger found in most restaurants and stores is made with some kind of legume (lentil, chickpeas, etc), or soy. Portobello mushrooms are another great option. Today I’ve taken the veggie burger a step further on the nutrition path, adding sprouts and beets to it. The colorful and unbelievably tasty result will be something that you will want to eat again and again. I’ve made it only once, and it has already become a family favorite. Happy meatless eating!

Directions

  • 1 Blend all the ingredients in a food processor (except the panko and oil).
  • 2 Place the panko in a bowl.
  • 3 Cover a plate with paper towel.
  • 4 Heat the oil in a pan over medium heat.
  • 5 Form a hamburger in your hands, using 2 tablespoons of the processed mix. Cover with panko on one side. Turn around and cover with panko on the other side.
  • 6 Place the panko-covered burger in the pan, and cook for about 4 minutes on one side. Turn around carefully, and fry for 2 more minutes on the other side.
  • 7 Put the burger on the dish covered in paper towel, so it absorbs the excess oil.
  • 8 Repeat with the rest of the mixture. (You can do more than 1 burger at a time).
  • 9 Serve over 2 romaine lettuce leaves, and crown with a spout, blueberry and carrot salad.

As more and more people are turning vegetarian, veggie burgers are becoming a very important trend in the culinary world. The usual veggie burger found in most restaurants and stores is made with some kind of legume (lentil, chickpeas, etc), or soy. Portobello mushrooms are another great option. Today I’ve taken the veggie burger a step further on the nutrition path, adding sprouts and beets to it. The colorful and unbelievably tasty result will be something that you will want to eat again and again. I’ve made it only once, and it has already become a family favorite. Happy meatless eating!

Rate and Comment

Morena Escardo Morena Escardo
September 16, 2015

As more and more people are turning vegetarian, veggie burgers are becoming a very important trend in the culinary world. The usual veggie burger found in most restaurants and stores is made with some kind of legume (lentil, chickpeas, etc), or soy. Portobello mushrooms are another great option. Today I’ve taken the veggie burger a step further on the nutrition path, adding sprouts and beets to it. The colorful and unbelievably tasty result will be something that you will want to eat again and again. I’ve made it only once, and it has already become a family favorite. Happy meatless eating!