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?
Pumpkin zucchini chocolate chip bread. I pinned this recipe from Ambitious Kitchen over the weekend and made a grocery trip hours later to grab all the ingredients to make it. Worth it. Also – sign me up for anything with melted chocolate chips out of the oven.
Pumpkin or apple cinnamon donuts. In a perfect world, these are enjoyed on an apple orchard and with….
Apple cider. Served hot or cold – I don’t discriminate.
Chili. This is one of my favorite foods year-round, but it does taste most appropriate on a cool fall evening. Bonus points for cornbread. You know I love this recipe.
Starbucks’s toasted graham latte. I’m not a big fan of the pumpkin spice latte, but I did try this new seasonal beverage, and I’m hooked.
What’s your favorite fall food? Have you tried Starbucks’s toasted graham latte?