Beet Burgers with Pasta side salad
Ingredients:
- 2 medium beets (about 2 cups, 300 grams)
- 1 cup walnuts
- 1/2 cup rolled oats
- 1/4 cup flax seed
- 1/4 cup chia seed
- 2 cloves of garlic
- 1 teasppon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon
- 1/2 teaspoon sea salt
- 1 cup white beans (rinsed if using canned)
- 1 teaspoon gluten free tamari
- 1 avocado mashed for topping the burger
- 1 tomato
Pasta side salad
- 1 cup gluten free Quinoa pasta
- 2 small tomatoes
- 1 cucumber
- 12 olives
- 1/2 cup crumbled Feta cheese
Instructions:
- Preheat oven to 375F and line baking sheet with parchment paper
- Finely grate the beets using a food processor attachment, set aside.
- Re-attach your S-blade attachment
- Add walnuts, oats, garlic, flax, chia, all dry spices and salt
- Process until a slightly coarse flour forms.
- Add shredded beets, beans and tamari and blend until combined. ( you may have to do it in 2 stages depending on size of your food processor) – it’s ok if there are pieces of beets or beans as this will add texture to the burgers
- Scoop out the burger in 1/2 cup measure and form patties to make 6 large patties.
- Bake in the middle rack for 20 minutes then move to upper rack
- flip the burgers and bake another 20 minutes
- Add 1 slice of tomato and mashed avocado on top of beet burger
Serve on a toasted GF or with GF quinoa pasta Greek salad (Gluten free is optional)
Enjoy with a glass of chilled Classic white Viognier or a glass of Classic red Diablo Rojo!
Bon Appetit