Beet Veggie Burgers
Servings: 12
Calories: 61kcal
Super easy and healthy alternative to animal protein. You won’t miss the meat. I promise!
Print Recipe
Ingredients
- 3 Tbsp Olive oil Plus extra for frying burgers
- 1/2 Cup Chopped onion
- 1 Garlic clove Chopped
- 2 Beets Grated
- 1 Zucchini Grated
- 2 Carrots Grated
- 1/2 Cup Rolled oats
- 1 Tin Chick peas Drained
- 3 Tbsp Tahini
- Salt and pepper to taste
- 1 Egg
- 3 Green onions Thinly sliced
- 3 Tbsp Parsely Finely chopped
Instructions
- Heat oil and saute vegetables until softened, about 5 minutes
- Remove from heat and drain any excess liquid
- In food processor blend oats, chick peas and tahini
- Add chick pea mixture to vegetables and sitr to combine
- Season to taste then add egg, green onions and parsley
- Form into 12 equally sized balls (an ice cream scoop helps)
- Heat a extra oil in pan, add balls and flatten into burgers with a spatula, cooking until lightly browned and crispy on each side.
- Serve as is with a side of vegetables or load on a burger bun with preferred fixings.
Notes
Special Equipment: Food processor, ice cream scoop (optional)
Nutrition
Calories: 61kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1875IU | Vitamin C: 6.8mg | Calcium: 24mg | Iron: 0.7mg