I've been craving Tiny Boxwood's Beet Burger, and anytime we've tried to go lately there's been a line around the block. I modified the recipe to suite my no nightshade self, but otherwise this was super delicious and filling.
*Hot tip: If you have a grater on your food processor this will save you serious time and effort.
INGREDIENTS:
- 3 to 4 Red Beets, peeled and grated
- 2 medium Carrots, peeled and grated
- 1/2 Yellow Onion, grated
- 1 can Black Beans, rinsed, cooked, and mashed
- 2 tbs Flaxseed Meal
- 1 cup chickpea flour
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tbs sunflower seeds
- 1 bunch parsley, minced
- 2 tbs coconut aminos
- 1 tsp ground cumin
Bowl:
- Greens of your choice
- Pickled Red Onions
- Sliced Cucumber
- Sliced Avocados
- Vegan Garlic Aioli
- Salt & Pepper
- Olive Oil
Preheat oven to 375 degrees F.
Shred onions, beets, carrots using grater attachment on food processor! Mix all beet burger ingredients in a large bowl and let sit for 5 - 10 minutes. I shaped the burgers with my hands, beware this is VERY messy and if you don't want red stained hands use gloves.
Shape into burger patties and place on parchment lined baking sheet. Bake for about 30 minutes.
To create the burger bowl. Place lettuce as base, then pickled red onions, cucumbers, place burger on top. Spread vegan aioli, top with avocados. I would have loved to add dill or chives to this, however my normal grocery store forgot to place an herb order (face palm.)
