Chef Ashley Cunningham
Plant Based Beet and Sweet Potato Burger
Plant Based Beet and Sweet Potato Burger
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6 burgers
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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1/4 red onion
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2 cloves garlic
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1 cup Melissa’s Steamed Baby Beets
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1 cup Melissa’s Cooked Quinoa
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1 ½ cups Melissa’s Peeled & Steamed Chickpeas
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1/2 Tropical Avocado
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2 tablespoons Pepitas, toasted
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1 teaspoon fresh ginger, minced
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1 teaspoon orange zest
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1 cup almond meal
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1 egg
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½ cup Greek yogurt
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3 cloves garlic, minced
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2 tablespoons fresh dill, chopped
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½ teaspoon salt
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½ teaspoon cayenne pepper
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1 tablespoon lemon juice
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1 teaspoon olive oil
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3 cups watercress
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2 cups radish sprouts
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2 to 3 Tropical Avocados
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1 cup Melissa’s Steamed Baby Beets
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2 cups feta cheese, crumbled
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Yogurt Dill Sauce
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6 buns
Burger Patties
Yogurt Dill Sauce
Toppings
Directions
To make the sauce
Combine all of your yogurt dill sauce ingredients into a bowl. Place in the refrigerator to marinate until you’re ready to assemble the burgers.
To make the patties
Sauté red onion and garlic in a pan over medium heat. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.
Assembly
Toast buns and spread about one tablespoon of Yogurt Dill Sauce on each bun. Add patty on bottom bun first, then stack watercress, sliced beets, sliced avocado, feta and lastly radish sprouts. Gently place top bun on and enjoy!
Related Recipes
Filed in:
Bean Burger,
Beets,
Burger,
Cooked Quinoa,
Entree,
Ginger Root,
Hass Avocados,
Heirloom Navel Oranges,
Organic Baby Beets Peeled & Steamed,
Organic Baby Charleston Yams,
Organic Garlic,
Organic Limes,
Organic Red Onions,
Peeled & Steamed Chestnuts,
Plant Based,
Plant Based Beet and Sweet Potato Burger,
Plant Based Burger,
Quinoa,
Quinoa Burger,
Steamed Baby Beets,
Sweet Potato,
Veggie Burger,
Watercress
