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Beet Veggie Burgers
Course:
Main Course
Servings:
12
Calories:
61
kcal
Author:
Galley Kat
Super easy and healthy alternative to animal protein. You won’t miss the meat. I promise!
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US
-
Metric
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:
61
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
0
g
|
Cholesterol:
13
mg
|
Sodium:
58
mg
|
Potassium:
180
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1875
IU
|
Vitamin C:
6.8
mg
|
Calcium:
24
mg
|
Iron:
0.7
mg