The Beet Burger

BEETBURGER

Makes, like, 8 or so normal sized patties…

I N G R E D I E N T S

2 cups grated beets

½ cup grated zucchini

½ small red onion, chopped (I used leftover roasted red onion which made it sweeter and I loved it)

2/3 cup rolled oats

1/3 pecans

1/3 cup feta cheese crumbles

1 tbsp olive oil

2 eggs

1-2 tbsp Italian herbs (oregano, basil, thyme, etc)

fresh ground salt + pepper to taste

Wash and grate raw beets and zucchini on a stainless steel box grater and place in a medium mixing bowl. Chop onion, also place in bowl. Place 1/3 cup of the oats and pecans in a food processor and pulse until it resembles a course meal (not a fine powder; pieces of pecan are still intact). Place the chopped oats and pecans, and rest of the whole oats into the bowl with grated veggies. Begin stirring while adding feta, olive oil, and egg. Mix in herbs, salt and pepper, and let the dough sit for 10 mins to allow oats to soak in the juices.

Form patties by hand using a little pressure to squeeze them together. Place them on a heated cast iron skilled with a tablespoon or so of oil that can stand high-heat cooking (I used grapeseed oil). Brown on both sides until a bit crisp. If you find it difficult to cook through all the way, stick the *almost* finished patties into an oven at 350 degrees for 8-10 mins or so, depending on your judgment.

I suggest making this easy flatbread recipe by Healthy-ish to act as your bun. And top the burger with a little avocado, pesto, yogurt, cabbage, shaved carrots/radishes, etc!

Recipe adapted from Green Kitchen Stories.

Healthy EatsMaggie Armstrong