Sprout Beet Burgers

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.

Serves 4

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!