Beet Veggie Burgers

• 3 whole Beets
• 1 can (15 Oz. Size) Black Beans
• 1 cup Quinoa, Cooked
• 1/2 whole Onion
• 2 cloves Garlic
• 1 Tablespoon Chia Seeds
• 1/2 cups Whole Wheat Bread Crumbs
• 1 teaspoon Paprika
• 2 teaspoons Cumin
• 1/2 teaspoons Cayenne
• 2 whole Eggs
• Coconut Oil, As Needed For Frying Patties
• Your Choice Of Burger Buns
• 1/2 bunches Kale
• Olive Oil, For Drizzling
• 1 whole Lime, Juiced
• 1 whole Avocado

1. Peel and cube beets.
2. Roast at 400 degrees F for 45 minutes, or until a fork can poke through easily.
3. Use 2 cups of roasted beets and place in a food processor.
4. Process until finely chopped (dont puree fully because you want texture).
5. In a large mixing bowl, combine beets, black beans, quinoa, onion, garlic, chia seeds, breadcrumbs, and spices.
6. Mix well.
7. Add eggs and mix with hands.
8. Add more bread crumbs slowly if patties are not sticking together.
9. Form into patties, about 3 inches in diameter.
10. Heat coconut oil in pan (you will use about 1 teaspoon to fry each patty).
11. Pan-fry patty 35 minutes per side, until crispy on both sides.
12. For the lime kale, place kale in a large bowl.
13. Drizzle olive oil and squeeze lime juice over.
14. Massage kale until soft.
15. Serve patties with mashed avocado, lime kale and choice of bun!

beets, black beans, quinoa, onion, garlic, chia seeds, whole wheat bread crumbs, paprika, cumin, cayenne, eggs, coconut oil, buns, bunches, olive oil, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/beet-veggie-burgers/ (may not work)