Grounding Beet Burgers

Vegetarian - Grain Free - No Sugar - Alkaline - Anti Inflammatory - Grounding - 

BURGERS

  • 1 cup roasted beets cooled to room temperature (see notes for instructions)
  • 1 cup cooked quinoa cooled to room temperature
  • 1 onion sautéed until soft or just roasted along side the beets
  • 1 egg
  • 3 Tbl Flaxseed Meal
  • 1 tsp garlic powder
  • 1 tsp Korean chili flakes
  • 1 tbl Lemon Juice
  • Zest of 1 lemon
  • ½ tsp Pink Salt

AVOCADO SAUCE

  • 1 avocado
  • 15 sprigs basil or ¼ cup firmly packed
  • 1 tbl lemon juice
  • 2 Tbl Olive Oil
  • ¼ tsp pink salt or to taste
  • 10 turns freshly ground pepper

ASSEMBLY
Butter Lettuce Leaves
Raw Veggies Sliced Paper Thin (carrots, zucchini, tomatoes

FOR THE BURGERS
In the work bowl of a food processor add the cooled beets, the cooled onions, egg, and lemon juice and process until a smooth mixture is formed.
Transfer the beet mixture to a large mixing bowl and add the remaining ingredients. Form into small burgers about the size of your palm. (they fit better inside lettuce wraps when they are smaller) and set aside on a plate.
Heat a skillet up with 1-2 tbl of macadamia or coconut oil over medium high heat.
Add the burgers to the pan and cook for 2-3 minutes on each side or until lightly browned.
Transfer the burgers to a baking sheet and bake in the oven for 15 minutes each side.

FOR THE SAUCE
Remove the pit of the avocado, scoop the flesh out of the shell and add it to your food processor or blender. Add the remaining ingredients and blend/process until smooth.

TO ASSEMBLE
Allow to cool and add one or two inside a big lettuce leaf, smear with some avocado sauce and stuff as many veggies as you can to create this lip smacking, energy grounding, nourishing burger feast.

To Roast Beets and Onions – Wearing gloves to avoid staining your hands, peel the beets and remove the outer layers of the onion. Chop into similar size pieces and toss with melted ghee, macadamia oil, coconut oil or another oil that stands up to high heat. Roast on a sheet pan for 20 minutes in a 400F oven, toss and cook for another 10-15 until softened and starting to gain color.