Scrumptious Beet Burger
Sweet Potato and Beet Burger Recipe:
2 Medium Beetroots, Chopped
1 Large Sweet Potato, Chopped
1⁄2 Tablespoon Avocado Oil
1⁄2 Teaspoon Cayenne Pepper
1 Teaspoon Cumin
3 Garlic Cloves, Crushed
1⁄2 Cup Gluten Free Rolled Oats
2 Tsp Paprika
1 Cup Quinoa, Cooked
1 Cup Chickpeas
2 Cloves Garlic
3 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Tahini
Salt and Pepper, to Taste
1 Teaspoon Blue Spirulina (optional)
Pre-heat oven to 200°C and line a tray with baking paper.
Toss sweet potatoes and beets in avocado oil and bake for 30 minutes or until soft.
Once the beets and sweet potato are soft, place all the ingredients in a high-speed blender and blend to combine.
Transfer to a mixing bowl and hand mix to ensure the mixture is well combined.
Scoop 1⁄2 cup of burger mixture to form each patty. This will make 4 burgers.
Bake on your prepared tray for 24 minutes, flipping once.
Meanwhile, make your hummus. Drain and rinse chickpeas, blend chickpeas in a high-speed blender until smooth. Add all remaining hummus ingredients and blend well.
Throw your burgers on a bun, a bed of lettuce, or a wrap. Top with hummus and serve.