Paleo beet burgers

For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup Toasted Walnuts

  • 1 3/4

    cup Cooked Beetroot

  • 4

    tbsps Fresh basil (chopped)

  • 4

    Spring onions

  • 2

    cloves garlic

  • scant 1/2 cupGoats cheese

  • 1/3

    cup Nutritional yeast

  • 1

    egg

  • 2 to 3

    tsp of smoked paprika

  • healthy 1/2 cup Ground Almonds

  • 2

    tbsp Coconut Oil

Directions

I like to get all my ingredients prepared for use first as it makes it easier once you start cooking and putting the recipe together. So to follow my lead, scrub and grate the uncooked beetroot then chop the spring onions. Roughly chop or crumble the goats cheese and the walnuts. If you bought your walnuts un-toasted just pop them in a dry pan for less than 5 minutes to toast. Keep a close eye on them as they can burn very easily and once happy with their colour, remove from the pan so they don’t continue to toast. Heat the oil in a pan and cook the beetroot,garlic and spring onions for approx. 5 minutes then set aside to cool. In a large bowl, combine the beetroot mixture with the goats cheese, nutritional yeast, walnuts,egg, basil and ground almonds and mix well with your hands (this part is messy – Wear gloves to avoid pink hands!). Season with a good pinch of sea salt and black pepper then shape into your desired burger sizes. Place the burgers on a baking tray and bake for approx. 25 minutes, turning halfway.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: