These simple homemade veggie burgers make a delicious plant based alternative to a traditional burger.
Try adding the to your next cookout menu or make them on the weekend when you do your meal prep, as an easy lunch or dinner option during the week.
- 1 tablespoon avocado oil
- 1 onion diced
- 4 cloves crushed garlic
- 1 cup baby spinach
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1-15 ounce can of kidney beans drained and rinsed
- 8 ounces steamed beets
- 1.5 cups cooked quinoa
- 1 egg beaten
- 2 tablespoons coconut flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Pre-Heat oven to 350 F.
- Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.
- Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.Shut off the heat and cool.
- Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.
- Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.
- Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.
- Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.
- Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side. (If desired; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)