Gluten-free, vegan beet burger

Calories: &nbsp;177 (189 with horseradish mustard and toppings)
Fat: &nbsp;9 g
Carbs: &nbsp;25 g
Protein: &nbsp;7.5 g

Spicy gluten-free and vegan beet burger. With or without a bun, it’s a super delicious take on a burger!

Makes: 4 burgers
Total time: 30-40 minutes, cooking time: 20 minutes, prep time: 10-20 minutes

2 cups of raw beets, chopped (about 2 medium-sized beets)
1/2 cup lentils, cooked
1/2 cup rolled oats (certified gluten-free), Bob’s Red Mill is one brand
1 tablespoon of extra-virgin olive oil
1/2 cup chickpea flour
1 small onion, chopped
2 teaspoons of organic mustard
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional: My not so secret sauce: Horseradish mustard. I use Kozlik’s brand (it is spicy!)
Optional toppings: I was lazy and used a mixed salad for toppings! You can use the ones you like

Combine the oats and lentils in a blender (if you’re using the chili, add it as well) and put it on pulse for 5 seconds.
Add the vinegar and continue on pulse until the mixture appears finely chopped and sticks together. Scoop the mixture out into a large bowl and set aside.
Next add the onion, garlic, mustard and beets to the blender and pulse until finely chopped.
In large pan, warm the oil over medium heat and add the beet mixture, the salt and pepper and cook for about 5 minutes, until it’s soft.
Transfer it to the bowl with the oats and chickpeas mixture.
Add the chickpea flour to the bowl and stir everything together until it’s blended together.

Note: If the mixture appears too wet, add more flour, 1 teaspoon at a time until it’s dry enough to hold together.

With your hands, scoop out about 1/4 cup of the mixture at a time to form the 4 large patties
Cook them in the pan over medium heat for about 4 minutes each side.

If you are going to use a bun, Unbun offers a vegan, paleo, gluten-free bun that’s also keto.

The nutritional value for one bun according to their website:

Check out more recipes!