Beets and mung bean sprouts are seasoned with chili powder, curry powder, cilantro and lime, then coated in crunchy breadcrumbs and cooked on the stove. Try these veggie burgers on a whole-wheat bun with creamy avocado and crunchy sunflower seeds. This recipe comes to us from our friends at Foodista.
For the sprout beet patties:
- 4 medium beets, quartered
- 4 cups mung bean sprouts
- 2 cups onions, sautéed
- 1 tablespoon chili powder
- 2 teaspoons curry powder
- juice of 2 limes
- handful of cilantro, chopped
- a little flour, if needed
- 1 cup breadcrumbs
To Complete the Sprout and Beet Burgers:
- 1 tablespoon olive oil
- 4 whole wheat burger buns
- 1 hierloom tomato, sliced
- 1 avocado, sliced
- ½ cup sunflower seeds
To make the sprout beet patties:
Place the beets, bean sprouts and sautéed onions in a food processor or blender. Season with the chili powder, curry powder, lime juice and cilantro. Puree.
Shape the beet sprout puree into 4 patties. If the puree is too runny to make conhesive patties, mix in a little flour until the puree reaches workable consistency.
Let the patties solidify in the refrigerator for 4-8 hours.
To complete the Sprout Beet Burgers:
Dip the sprout beet burgers in breadcrumbs. Place the olive oil in a frying pan over medium-high heat.
Coat the sprout beet burgers in breadcrumbs. Place the coated sprout beet patties on the frying pan and cook on both sides, for 4-6 minutes per side. You may have to cook them in batches.
Toast the whole-wheat buns on both sides. Serve each cooked beet sprout burger on a toasted bun. Top with tomato, avocado and sunflower seeds. Enjoy!