Vegan Beet Burgers is another inspiration, beside the beet and carrot burgers recipe that you may have found on this website. Check this recipe:
- Yield: 4 Servings
- Total Time: 35 Minutes
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
Ingredients
- 3/4 cup of water
- 1/4 cup ground flax seeds
- 3 carrots
- 1 medium beet
- 3 stalks of kale
- 1/2 bunch of parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄4 cup plus 2 tablespoons gluten-free mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1⁄2 cup sprouts
- 1 bunch collard leaves
Directions
Preheat your oven to 350°F.
In a bowl, combine water and ground flax; refrigerate until the mixture gels into “flax eggs”.
Run the carrots, beet, kale and parsley through a juicer.
Mix the veggie juice with “flax eggs”, onion powder, garlic powder, cayenne pepper, sea salt and 2 tablespoons gluten-free mustard.
Form small patties from the mixture and arrange them on a paper-lined baking sheet; bake for about 15 minutes, flip the patties over and bake for 15 minutes more.
Serve each patty inside one collard leaf and top with the remaining gluten-free mustard and sprouts; wrap like a burrito and enjoy!
Nutritional Information Per Serving
Calories: 90; Total Fat: 6.7 g; Carbs: 8.1 g; Dietary fiber: 3 g; Protein: 2.6 g; Cholesterol: 0 mg; Sodium: 53 mg