Sprout Beet Burgers

By asurber

Ingredients

• Patties:
• Serves 6
• 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
• To Top:
• 1 cup breadcrumbs
• 1 tablespoon olive oil
• 4 whole wheat burger buns
• 1 heirloom tomato, sliced
• 1 avocado, sliced
• 1/2 cup sunflower seeds

Details

Servings 6
Adapted from prevention.com

Preparation

Step 1

Try these rich but healthy veggie burgers from Foodista on a whole-wheat bun with creamy avocado and crunchy sunflower seeds.


PLACE the beets, bean sprouts and sautéed onions in a food processor or blender. Season the beet sprout mixtuer with the chili powder, curry powder, lime juice and cilantro and puree.
SHAPE the beet sprout puree into 6 patties. If the puree is too runny to make conhesive patties, mix in a little flour in until the puree reaches workable consistency.
LET the patties solidify in the refrigerator for 4-8 hours.

To complete:

PLACE the breadcrumbs in a pie plate and coat the sprout beet patties in breadcrumbs.
POUR the olive oil in a frying pan over medium-high heat. Transfer the coated sprout beet patties to the frying pan and cook for 4-6 minutes per side, or until cooked through. (You may have to cook them in batches.)
TOAST the whole-wheat buns. Place each cooked beet sprout burger on a toasted bun. Top with tomato, avocado and sunflower seeds.

NUTRITION (per serving): 406 calories, 13 g protein, 56 g carb, 9 g fiber, 17 g fat, 2 g sat fat, 397 mg sodium

Courtesy of Meatless Monday

More from Prevention: 5 Juicy Beet Recipes

Published December 2012, Prevention