beet carrot quinoa burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
0.5 tsp Garlic powder0.5 tsp Onion powder4.0 tsp Oregano, ground1.0 tsp Paprika0.3 tsp Pepper, black1.0 medium Carrots, raw2.0 stalk, large (11"-12" long) Celery, raw1.0 cup Ancient Harvest Quinoa Flakes (1 serving = 1/3 cup)0.33 cup Pepitas (Pumkin Seed Kernals)1.0 serving Beetroot, raw, 2in beet, 82g2.0 tbsp Hemp Hearts8.0 serving beet leaves - 1 leaf0.5 cup quinoa flour1.0 serving Henry's Gourmet Tempeh - soy kasha
In a food processor, grind 1/3 Cup pumpkin seeds and 2 Tbsp of hemp hearts until fine.
Add spices, greens, celery, and tempeh (or beans of your choice) and process again.
Transfer contents into large mixing bowl and add shredding attachment food processor. Shred one carrot and one beet and add to burger mixture.
Add 1 Cup of quinoa flakes and 1/2 Cup of quinoa flour and begin mixing with hands.
Use a jar lid to form 11 equal size patties and place on lined baking sheet.
Bake at 375° until cooked - about 15-20 minutes, flipping halfway through.
Serving Size: 11
Number of Servings: 11.0
Recipe submitted by SparkPeople user CORABAIN.
Number of Servings: 11.0
Recipe submitted by SparkPeople user CORABAIN.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 42.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.7 g
- Protein: 6.1 g
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