It’s time for a recipe redux – a new and improved version of my beet burger that is beetier, nuttier and just more delicious. This is a true veggie burger!
Makes a dozen burgers using a 6cm ice cream scooper.
1 cup grated beets, about 1 regular sized beet
1 cup grated zucchini, about 1 regular sized zucchini
1 cup grated carrots, about 2 regular sized carrots
1 cup spinach, packed
1 cup red or baby kale, packed
1 cup walnuts
1 cup pumpkin seeds
1 cup quinoa flakes
1/2 cup chopped scallions, about 2 regular sized scallions
1 teaspoon of salt, plus more to taste
Note: I like to use my box grater for the beets, zucchini and carrots and my Cuisinart mini prep processor to work the spinach, kale and scallions separately from the walnuts and pumpkin seeds. It lends the burger a better texture than dumping it all in the processor together.
Grate the zucchini on a box grater or in the food processor. Place into a strainer over a bowl and sprinkle with 1 teaspoon of salt. Mix it around and then let it sit for a while so the water releases. Press it down to get as much water out as possible. (Note: you can do this ahead of time and refrigerate or even freeze the grated zucchinis.)
Grate the beet and carrots. Drop into a bowl with the drained zucchini.
Drop the spinach, kale and scallions into the food processor and process until finely ground. Add to the grated vegetables.
Add the walnuts and pumpkin seeds into the processor and process until ground up but still have texture. Don’t go for too long or you will have nut/seed butter. Add to the mixture.
Add the quinoa flakes and a pinch or two of salt. Mix together really well. I like to get in there with my hands.
Preheat the oven to 35o. Get your baking sheets ready. I like to line mine with nonstick foil.
Use the ice cream scooper to form patties, pack them well. Bake for 30 minutes, flipping the burgers over halfway through. Enjoy immediately or refrigerator or freeze.