Beets stand in as a healthy, plant-based meat alternative, making these Mini Balsamic Beet Burgers as pretty as they are tasty! These burgers are a creative way to pack in nutrient dense veggies. Share them with a friend or enjoy them by yourself, but however you do it, make sure you drizzle our chickpea Balsamic Feta Dressing on top to give this colorful snack an extra zing.
Ingredients
Beet Burgers:
- 3 beets, diced
- 1 carrot, diced
- 1 onion, diced
- 1 can kidney beans
- 3 tablespoons tahini paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 3-4 tbsp olive oil for baking
Toppings:
- 4 hamburger buns
- 1 cup butter lettuce
- 1 cup avocado, mashed
- ⅓ cup crumbled feta
- ½ cup - 1 cup O’dang Balsamic Feta Dressing
Directions
- Heat olive oil. Sauté onion 3-4 minutes. Add carrots and once cooked remove from pan. Next, saute beets. Cook, stirring occasionally for 8-10 minutes. Remove from the pan and set aside.
- With a food processor or blender, blend kidney beans, beets, carrots, onions, tahini, and spices.
- Scoop out mixture onto a baking pan and form round burgers. Bake for 35-40 minutes at 350.
Assemble by stacking the beet burgers, avocado, lettuce, feta, and O’dang Dressing between your burger buns.