Homemade Veggie Burger Recipe

🧂 Ingredients

• 1 tablespoon avocado oil
• 1 onion

  diced
• 4 cloves crushed garlic
• 1 cup baby spinach
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1-15 ounce can of kidney beans

  drained and rinsed
• 8 ounces steamed beets
• 1.5 cups cooked quinoa
• 1 egg

  beaten
• 2 tablespoons coconut flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• 1 Pre-Heat oven to 350 F.
• 2 Heat a large non-stick skillet over a medium heat and add oil. Once the oil
  heats through, add in the onions along with a pinch of salt and cook for about 5
  minutes, stirring occasionally, until the onions are translucent.
• 3 Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt
  and pepper. Stir and cook for a couple more minutes or until the garlic is
  fragrant and the spinach is wilted.Shut off the heat and cool.
• 4 Transfer cooled ingredients into a food processor along with the kidney beans
  and pulse until everything is broken down. Be careful not to over-process the
  ingredients.
• 5 Grate beets using the large holes of a box growls to squeeze out any excess
  water and then transfer beets to a large bowl. Add in the ingredients from your
  food processor along with the quinoa, egg, coconut flour and some more salt and
  pepper.
• 6 Gently mix everything together and then using your hands, free-form 6 burger
  patties (each patty will be about 4 ounces) and place on a rimmed baking sheet
  that is coated with cooking spray.
• 7 Pop in to the oven and cook for 15 minutes on each side or until the patties
  have set up.
• 8 Remove from oven and grill for two minutes on each side or sauce in a non-stick
  skillet with a bit of avocado or coconut oil for a couple minutes on each side.
  (If desired; you can also cover and refrigerate the patties once they are done
  baking and then grill when ready to eat.)

Nutrition Info