Jan 29, 2016

Healthy Beets, Carrots & Quinoa Veggie Burger

I love a good hamburger, but since I haven't eaten red meat in over 5 years I had to find a way to still enjoy the concept of a hamburger but in a healthier version. This is one burger that I can enjoy without worrying  about the extra added stuff that not so good for me


  • Beets pulps
  • Carrot pulps 
  • Cooked Quinoa 
  • Chopped green and red sweet peppers
  • Chopped jalapeno peppers 
  • Chopped garlic
  • Chopped onions
  • Olive oil ( or any oil of your choice)  
  • 1 Tablespoon of powdered flax seed (use in place of eggs) 
  • Water 


When I juice, I save the pulp so I can use it to make burgers and for baking. You can use shredded carrot and beets instead.

  1. Mix a tablespoon of flax seed powder with water in a small bowl,  let it sit while you work on the burger. 
  2. Combine all other ingredients in a bowl and mix well
  3. Pour your flax seed mixture into the bowl and mix, this will bind your ingredients together
  4.  (use as a substitute for eggs) 
  5. Take a hand full of your burger mixture and form your patties,  put them on a plate, cover with foil or saran wrap, place in refrigerator. I usually let them sit for about 15 min to an 1 hour. This will give burgers time to set. If you are short on time, they can sit in the refrigerator overnight.  
  6. Pour a small amount of oil in a skillet, turn the flame to med high, please burgers in the skillet and let them cook on each side for a few minutes. Flipping once or twice on each side. It up to you how crispy you want the outside. 
  7. Remove burgers from heat when they are done. 
  8. Toast your bun and add all your toppings
  9. I smeared my burger with homemade avocado chipotle sauce and topped with kale leaves

    Avocado Chipotle Sauce:
    • Peel and mash a well ripened avocado.
    • Add a teaspoon or two of Ms Dash Southwest Salt free Chipotle seasoning and mix. If you have a food processor you can use it to mix your ingredients together to make it extra creamy.   


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