Tasty Beetroot Burgers

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Healthy lifestyle doesn't have to be boring. What about some meatless breakfast to start this beautiful day: beetroot burger, cottage cheese, tomato rasberries and eggs. Delicious and loaded with nutrients especially with Potassium.

 

 

 

Ingredients:

  • 500 grams of fresh beets coarsely grated – about 3 medium
  • 185 grams of fresh red onion – chopped – about 1 medium
  • 16 grams of fresh garlic chopped – about 2 cloves
  • 150 grams of dry Millet rinsed well and then cooked – about 3/4 cup dry.
  • 70 grams of sunflower seeds – roasted little – about 1/2 cup (I chopped them little bit in food processor)
  • 40 grams of wheat germ – about 1/4 cup
  • 1/4 cup of oil – I use avocado oil
  • 2 Tablespoon of dark soy sauce or A1 steak sauce
  • 2 Tablespoon of chopped parsley
  • 1 Teaspoon of ground coriander – I use to taste only
  • 1 Teaspoon of ground ginger – I use to taste only
  • 1/2 Teaspoon cayenne pepper – I use to taste only
  • 1/2 Teaspoon of Himalayan salt or to taste
  • Ground black pepper to taste..

Instructions:

  1. Cook Millet until all water is absorbed. Use 2:1 ratio (in this recipe use 3/4 dry Millet and 1.5 cups of water). When cooked set aside to cool down.
  2. Coarsely grate the beets into large mixing bowl. (use gloves to prevent skin coloring)
  3. Chop onion, garlic and parsley and add to the beets.
  4. Finally add cooked Millet , wheat germs, sunflower seeds, soy sauce, ground coriander, ground ginger, cayenne pepper, salt and black pepper to beet mixture.
  5. Preheat oven to 400F.
  6. Coat baking sheet with nonstick spray or oil, or line with wax paper. I recommend to coat paper with oil too.
  7. Mix well all ingredients. Use gloves to prevent skin coloring.
  8. Form mixture into about 8 burgers (150 gram each before baking).
  9. Arrange burgers on baking sheet and brush or spray tops with olive oil. ( I use avocado oil) Bake at 400F for a total of 50 minutes, gently flipping at the half way mark.

 

Enjoy!!!

Helena

 

 

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