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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.7
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 223.4 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Beet Burgers calories by ingredient
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Beet Burgers

Submitted by: JORDIEBRIGS
Beet Burgers

Introduction

These were ok. They were a bit time consuming and I forgot to add 1/2 c. bread crumbs to the recipe which I think may have helped with the burgers being so crumbly. I got this recipe from Post Punk Kitchen and I made just a few slight changes. These were ok. They were a bit time consuming and I forgot to add 1/2 c. bread crumbs to the recipe which I think may have helped with the burgers being so crumbly. I got this recipe from Post Punk Kitchen and I made just a few slight changes.
Number of Servings: 6

Ingredients

    Beets, fresh, 1.5 cup
    Lentils, 1.25 cup
    brown rice (1 cup cooked), 1.3 serving
    Spectrum Ground Chia Seed, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 3 cloves
    Salt, .5 tsp
    Dry mustard or Mustard Powder, 1 tsp
    Pepper, black, 1 dash
    Thyme, ground, 1 tsp
    Fennel seed, .5 tsp
    Almond Butter, 2 tbsp

Tips

I made the rice and lentils days ahead in my free time since they are supposed to be cooled when added to the recipe.


Directions

Put beet into food processor and chop until shredded. Add lentils and rice. Pulse about 15 times. Put this mixture into a bowl and add the rest of the ingredients. Stir to combine. Put mixture in fridge to chill for about half an hour.
When ready to cook heat up a pan to medium/medium low heat and either add oil or cooking spray. Put mixture into half cup and remove onto hot pan. Flatten a bit with a spatula. Cook until browned, mine took about 15-20 minutes total, flipping several times.

Serving Size: 6 half cups

Number of Servings: 6

Recipe submitted by SparkPeople user JORDIEBRIGS.





TAGS:  Vegetarian Meals |

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