Hand Written Recipe
Beetroot Burgar
Beet Root
Flax seeds-2 tsp
Water -1 tsp
Roughly chopped peeled beets (about 1 medium-large beet)- 1 cup 
Canellini beans drained and rinsed-1 cup
Fresh basil leaves-1/4 cup
Garlic clove-1 medium size
Sea salt-1/4 tsp
Freshly cracked pepper-a pinch
Favorite cheese for topping (optional) 
Brioche rolls (or gluten free hamburger buns such as udi's)-4 
Sliced tomato-1 large 
Yellow or red chopped onion-1 small Sliced pickles 
Sliced avocado-1 large 
Arugula-2 cups
Favorite salad dressing (a creamy vinaigrette recommended. I used light champagne vinaigrette from trader joe's) 
Place the flax seeds and water in a blender or food processor and pulse a few times.
The flax will help bind the mixture. Add the beets, beans, basil, garlic, salt and pepper and pulse until the mixture is combined and all the ingredients are coarsely to finely chopped.
Remove mixture and form into patties. 
heat a frying pan over medium high heat and coat with cooking spray.
cook patties for 5 minutes, then gently flip over and top with cheese if using.
Cook another 5 minutes. 
Meanwhile, cut rolls in half crosswise and toast under a broiler or in a toaster.
Place patties on bottom buns and top with tomato, onion, pickles, avocado and greens.
Drizzle dressing over the greens or on the cut side of the top bun. 
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