Veggie burgers and I go way, way back. In my not-so-clean eating days, a veggie burger with fries from the local diner was a frequent delivery staple for me.
The night my husband and I first kissed, I remember making him a frozen veggie burger with vegan cheese on toasted bread as a late night snack.
I thought I was being healthy!
Sadly, many veggie burgers out there contain tons of junk, fake meat, and very few actual veggies.
This slightly spicy Beet Burger is packed with vegetables, making it an incredibly healthy dinner option. Don’t worry if you don’t have a group to feed, the patties keep well in the fridge and reheat beautifully!
- 1 medium beet
- 3 carrots
- 1/2 bunch of parsley
- 3 stalks of kale (or any dark green)
- 1/4 cup ground flax seeds
- 3/4 cup of water
- ¼ cup plus 2 T Dijon mustard
- 1tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp celtic sea salt
- 1 bunch collard leaves
- ½ cup sprouts
Preheat oven to 350
Combine the ground flax and water in a bowl and place in refrigerator to gel into "flax eggs" you may need to add a little extra flax. The consistency should be gel-like.
Run the beet, carrots, kale and parsley through a juicer.
(If you do not have a juicer you can use a food processor and strain out the excess liquid from the vegetables.)
Combine the vegetable juice pulp with the "flax eggs", garlic powder, onion powder, cayenne pepper, Celtic sea salt and 2 T of the mustard.
Form into medium sized patties and place on a parchment lined baking sheet.
Bake for 25-30 minutes, flipping the patties halfway.
To serve, place one patty inside a collard leaf (thick rib trimmed), top with sprouts and mustard and wrap like a burrito.
Photo Credit: Mia McDonald