Servings: 6
Calories: 308kcal
Ingredients
For the Burgers
- 3 medium Beets peeled and grated
- 1 cup Cooked Millet
- ½ cup Tofu crumbled
- 2 Eggs organic
- 2 tbsp Whole Wheat Bread Crumbs
- 1 tsp Chia Seeds
- 1 Onion finely diced
- 3 cloves Garlic minced
- pinch Sea Salt
For the Herbed Guacamole
- 2 ripes Avocado Fruits peeled and cut into cubes
- 1 tbsp freshly squeezed lemon juice
- 1 bunch Fresh parsley
- ½ tsp Sea Salt
For the Baked Parsnip Fries
- 3 Large Parsnip peeled and cut into strips
- 1 tbsp Coconut Oil
- 1 tsp Ground Cumin
Instructions
- Preheat the oven to 180C/350F.
- Line two baking sheets with parchment paper.
- Add the burgers ingredients into a food processor and pulse three or four times to obtain a crumbly mixture (do not over-process to avoid a mushy composition).
- Shape the mixture into burger patties, line them in one layer onto the baking sheet and bake for 15 minutes, then flip upside down and bake for 15 more minutes.
- Add the parsnip stripes onto the second baking sheet, drizzle with coconut oil, add the spices and mix to coat evenly.
- Bake for 20 minutes, then remove and set aside.
- Meanwhile, add the herbed guacamole ingredients into the food processor and pulse to obtain a creamy paste.
- Assemble the burgers and serve warm, with parsnip fries.
Notes
To assemble: pickled red onion, baby spinach, whole wheat buns
Nutrition
Calories: 308kcal | Carbohydrates: 53g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 316mg | Potassium: 743mg | Fiber: 10g | Sugar: 11g | Vitamin A: 908IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 4mg
Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!