Today I’m joining Tina Muir and Confessions of a Mother Runner for my first Meatless Monday!
Beet burgers?! Two or three years ago, I don’t think I would’ve gone near something called a beet burger, but oh, how I’m glad that’s changed because the Sprouted Kitchen’s Smoky Beet Burgers* are so, so good. And topped with a feta spread?! I just found myself my newest favorite veggie burger. (There are only so many black bean/quinoa burger patties I can try).
I think this recipe is best tackled as a team to cut down on the time, but the burger is well worth the time spent making the lentils, brown rice, and pulsing the ingredients in a food processer. I also may or may not have gotten a little bright pink beet juice on my kitchen rug, but I was a little more careful handling the recipe the second time round.
For leftovers at work the next day, I stick a whole wheat bun and the patty in the toaster oven, and it’s an easy lunch packed with plant goodness.
*The cover photo is from a Sprouted Kitchen! Oooh I wish I could take photos like that!
Would you make these beet burgers? Anyone else tired of traditional black bean veggie burgers?
