Ingredients
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2 large beetroots, cooked and peeled (about 1 pound/454 grams)
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1 small sweet potato, cooked and mashed (about ½ cup/70 grams)
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1 medium yellow bell pepper, seeded and finely chopped (about ¾ cup/90 grams)
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1 clove garlic, minced (about 2 grams)
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1 medium red onion, roughly chopped (about ¾ cup/80 grams)
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1 avocado, mashed (about ⅓ cup/80 grams)
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1 ripe banana, mashed (about ¼ cup/50 grams)
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2 tablespoons flaxseed meal
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon cumin seeds, ground
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1 teaspoon salt
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½ teaspoon black pepper
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1 eggplant, sliced into rounds (optional)
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Baking sheet lined with parchment paper
Directions
Subtitle: A Healthy Twist on Traditional Meatless Burgers Inspired by 150 Cuisine
Ingredients:
* 2 large beetroots, cooked and peeled (about 1 pound/454 grams)
* 1 small sweet potato, cooked and mashed (about ½ cup/70 grams)
* 1 medium yellow bell pepper, seeded and finely chopped (about ¾ cup/90 grams)
* 1 clove garlic, minced (about 2 grams)
* 1 medium red onion, roughly chopped (about ¾ cup/80 grams)
* 1 avocado, mashed (about ⅓ cup/80 grams)
* 1 ripe banana, mashed (about ¼ cup/50 grams)
* 2 tablespoons flaxseed meal
* 1 teaspoon smoked paprika
* 1 teaspoon chili powder
* 1 teaspoon cumin seeds, ground
* 1 teaspoon salt
* ½ teaspoon black pepper
* 1 eggplant, sliced into rounds (optional)
* Baking sheet lined with parchment paper
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place all ingredients except for the baking sheet and optional eggplant in a food processor. Process until well combined but still slightly chunky.
3. Transfer the mixture to a bowl and mix gently by hand to distribute any remaining veggies evenly.
4. Divide the batter into eight equal portions and shape each into a patty about ⅝ inches thick. If using eggplant, place one portion on each slice.
5. Arrange the burgers on the prepared baking sheet. Gently press down on each burger to flatten slightly.
6. Bake for 15-20 minutes or until golden brown and firm. Flip halfway through.
Serving Suggestions:
* Serve on whole grain buns with your favorite condiments such as ketchup, mustard, lettuce, tomato, pickles, and onions.
* Top with a drizzle of tangy tahini sauce or creamy hummus.
* Enjoy as part of a salad with mixed greens, roasted vegetables, and a balsamic glaze.
Nutrition Facts per serving (calculated without oil):
Calories: 290kcal | Carbohydrates: 30g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 240mg | Potassium: 840mg | Dietary Fiber: 12g | Sugar: 12g | Vitamin A: 1125IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 2mg
Steps
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1
Done
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Preheat your oven to 400°F (200°C). |
|
2
Done
|
Place all ingredients except for the baking sheet and optional eggplant in a food processor. Process until well combined but still slightly chunky. |
|
3
Done
|
Transfer the mixture to a bowl and mix gently by hand to distribute any remaining veggies evenly. |
|
4
Done
|
Divide the batter into eight equal portions and shape each into a patty about ⅝ inches thick. If using eggplant, place one portion on each slice. |
|
5
Done
|
Arrange the burgers on the prepared baking sheet. Gently press down on each burger to flatten slightly. |
|
6
Done
|
Bake for 15-20 minutes or until golden brown and firm. Flip halfway through. |
