Beet Burger

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I am quickly realizing that versatility in a dish is very important to me.  As much as I love to cook I hate to clean.  So when I get the kitchen dirty it has to last for more than one meal and I don't want to be eating the same exact dish over and over.  So here is another dish that can be eaten many ways.  As a burger (in a popover bun), added to a salad or on its own as an afternoon savory snack.

ingredience

1 cup grated or spiralized beet (about 1 beet) 

2 cups black beans (or chickpeas)

1 large onion, finely diced

1 garlic clove, chopped

1/3 cup chickpea flour

2 tbsp nutritional yeast

1 handful of fresh parsley, chopped or 2 tbsp of dry basil

1 1/2 tsp salt

optional 1/4 cup of soaked sunflower seeds

instructions

1. Put all ingredience in a food processor and process.  Not too much.

2. Use a 1/4 cup measuring cup to scoop ingredience for patty.  Tap out the ingredience onto a lined baking sheet and press it down to your desired thickness

These patties were made with chickpeas instead of the black beans and added the sunflower seeds.

These patties were made with chickpeas instead of the black beans and added the sunflower seeds.

3. Bake at 350 for 15-20 minutes.

4. Remove from oven and enjoy or let cool and freeze for up to a month or refridgerate for up to a week.

Store your baked patties in an airtight container.

Store your baked patties in an airtight container.

Enjoy your beet burger!