Beet & Quinoa Burgers

Made with seasonal beets and hearty fall ingredients like quinoa and beans. Plus, they're packed with plant-based protein, full of healthy fats, and rich in fall flavors for comfort food made healthy. Ingredients: 2 cups grated raw peeled beets, (about 2 medium beets) 1 cup pre-cooked quinoa 1 15 oz can kidney beans, rinsed and drained ½ red onion 1 ½ cup raw walnuts 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water) 2 tsp dried thyme ½ tsp cumin ½ tsp sea salt ½ tsp black pepper Directions: Step #1: Prep the flax egg by combining 2 tbsp flaxseed meal with 5 tbsp warm filtered water. Mix well and set aside to firm. Step #2: Next, peel and finely grate the beetroot into a bowl. Set aside. Step #3: Add the kidney beans, walnuts, onion, and spices to a food processor and pulse until mixed but slightly choppy (do not over-blend). Then, stir in the grated beetroot, flax eggs, and quinoa and mix until combined. Step #4: Preheat the oven to 350 degrees F. Then, prepare the patties. Using wet hands, roll the dough into balls and place on a baking sheet lined with parchment paper. Using the back of a cup, flatten the balls into patties. Step #5: Bake for 30-40 minutes, flipping halfway through.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step #1: Prep the flax egg by combining 2 tbsp flaxseed meal with 5 tbsp warm filtered water. Mix well and set aside to firm. Step #2: Next, peel and finely grate the beetroot into a bowl. Set aside. Step #3: Add the kidney beans, walnuts, onion, and spices to a food processor and pulse until mixed but slightly choppy (do not over-blend). Then, stir in the grated beetroot, flax eggs, and quinoa and mix until combined. Step #4: Preheat the oven to 350 degrees F. Then, prepare the patties. Using wet hands, roll the dough into balls and place on a baking sheet lined with parchment paper. Using the back of a cup, flatten the balls into patties. Step #5: Bake for 30-40 minutes, flipping halfway through.

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