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Week 21: Veggie Burgers
Gaz Recipe: Persian Beetroot Burger
Handful of Cilantro
Handful of Parsley
1 cup Roasted Beets
3 TBSP Balsamic Vinegar
1 Onion
3 Garlic Cloves
Zest and Juice of 1 Lemon
6 TBSP Buckwheat Flour (or 1/3 to 1/2 cup regular flour)
2 tsp Salt
2 tsp Pepper
Toppings:
Cucumber
Mint
Preheat your oven to 350.
Put a skillet on medium heat with a little oil and once hot add the onion and garlic and saute for five minutes.
Transfer to a mixing bowl, wipe out the skillet and set aside.
Add herbs, beet, and cooked grains to the food processor and pulse to break them up. Do not overblend (do not want puree consistency!).
Add the contents of the food processor to the mixing bowl with the onions and garlic. Add the balsamic, salt, pepper, and flour. Mix lightly and then form the mixture into 6-8 burgers.
Place the skillet back on the heat over medium and add some oil. When the pan is hot cook the burgers for 5 minutes per side then place in the oven for 15-20 minutes.
Pro-tip: toast the burger buns!
Build your burger and enjoy!
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