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Lilly’s Table

 
 

© Lillys-Table.com Photo of Beets & Seeds Burgers
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Beets & Seeds Burgers

from Beets & Seeds Burgers with the Evolving Spring Salad and Avocado Cream, the Week of April 19, 2015.
View the previous recipe for this meal.

Magenta burgers are brought together with a medley of delicious seeds. Any nut butter can be substituted for the sunflower butter. Since they are vegan they tend to stay together best when baked on a roasting pan. If you are tempted to serve these at a BBQ, place a baking sheet on top of the grill to ensure they stay together best. A food processor is the best way to blend these.

Ingredients

  • ¼ cup sunflower seeds, toasted
  • ¼ cup sunflower butter, tahini or any nut butter instead
  • ½ cup flax meal, ground
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic
  • 1 lb beet, cooked
  • ½ cup quinoa, cooked
  • ½ teaspoon salt

Serving Size: 4 People



 

Preparation Instructions

If the beets or quinoa are not cooked yet, see below.*

Preheat the oven to 350. Blend the seeds, sunflower butter or nut butter and garlic in a food processor. Add the beets and vinegar to the seeds and pulse until combined.

Once well incorporated, form into 1/4 cup patties or form into larger ‘burger’ size and shape. Place on a baking sheet lined with parchment paper. Bake for about 8-12 minutes until the bottom is just drying slightly and lightly golden. Flip over the patties and bake for another 8-12 minutes until lightly crusty on the base side.

*If the beets are not cooked yet, they can be roasted which brings out the sweetness but takes awhile in the oven or they can be steamed or boiled which is a touch faster. Please know, you can cook these beets up to a week ahead.

To roast the beets: Preheat the oven to 400. Scrub the beets and wrap in foil or a lidded oven safe container. Bake for 30-50 minutes depending on the thickness of the beets until they are tender and can be cut with a butter knife. Cool slightly and then run under cold water to remove the skins.

To boil the beets: Trim the beets and place in a pan of boiling water. Simmer until they are tender. Run under cool water and peel off the skins.

*For the quinoa, combine 1 part rinsed quinoa with 2 parts water. For this recipe, 1/2 cup of quinoa with 1 cup of water will give you plenty of quinoa for this recipe, but multiple it and have more available for other quinoa recipes throughout the week. Bring up to a simmer for about 12-18 minutes until the quinoa is just barely starting to uncurl.