Homemade Veggie Burger
Ingredients
-
1
tablespoon
avocado oil
-
1
medium
onion, diced
-
4
cloves
garlic, crushed
-
1
cup
baby spinach
-
2
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
1
15-ounce can
kidney beans, drained and rinsed
-
8
ounces
steamed beets
-
1½
cups
cooked quinoa
-
1
large
egg, beaten
-
2
tablespoons
coconut flour
-
¾
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F.
- Heat avocado oil in a skillet over medium heat, add onions and a pinch of salt, and cook until translucent.
- Add garlic, spinach, cumin, oregano, salt, and pepper; cook until fragrant.
- Cool the mixture, then transfer to a food processor with kidney beans and pulse until broken down.
- Grate beets and squeeze out excess water, then combine with the food processor mixture in a bowl.
- Add cooked quinoa, beaten egg, coconut flour, and more salt and pepper; mix gently.
- Form the mixture into 6 burger patties and place them on a greased baking sheet.
- Bake for 15 minutes on each side until set.
- Optionally, grill or pan-fry the patties for an additional 2 minutes on each side before serving.
Nutrition Facts (estimated)
Servings
6
Calories
131
Total fat
5g
Total carbohydrates
18g
Total protein
5g
Sodium
357mg
Cholesterol
27mg
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