These burgers have got it going ON.
Beets, carrots, brown rice mixed up with Moroccan spices and topped with herbed goat cheese, avocado, sweet potato fries, and sprouts? There’s so much junk in the trunk, I can barely stand it. Flavor-blasted bites of superfood bliss, that’s what they call these.
These burgers take a hot minute to prepare, but they’re well worth the effort. To expedite the process, simply chop the beets and carrots into chunks and throw them in your food processor. Once the veggies are shredded, simply add the cooked rice and spices and process until the burger batter (if you will) is well-combined, thick, and sticky.
Once you’ve got your beet meat, simply form burger patties, and cook the patties in coconut oil (canola oil works, too) on a hot cast iron skillet. It only takes a few minutes to get a nice crispy sear on both sides of the patty.
Then comes the fun part…you get to add any and all of your favorite toppings. Avo, onion, and lettuce are always my go-tos, and on top of those, you can certainly whip out your own inspired sauce, such as a lemon-dill yogurt sauce (pairs perfectly!), a chipotle sour cream, or a yellow curry sauce. The pretzel bun? Encouraged, but not mandatory. You can totes do a lettuce wrap for this things and go bunless.
Options for change-ups? Skip the herbed goat cheese to make this a vegan meal. You can season to your heart’s desire, using basically any combo of spices. You can Southwest these up by adding black beans, corn, and/or use chili powder for seasoning. Use golden beets, rainbow carrots, world’s your oyster.
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