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Beet Burgers with Herbed Guacamole and Parsnip Fries

A colorful and nutritious veggie burger recipe
Servings: 6
Calories: 308kcal


For the Burgers

  • 3 medium Beets peeled and grated
  • 1 cup Cooked Millet
  • 1/2 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
  • 1/2 tsp Sea Salt

For the Baked Parsnip Fries

  • 3 Large Parsnip peeled and cut into strips
  • 1 tbsp Coconut Oil
  • 1 tsp Ground Cumin


  • 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.


To assemble: pickled red onion, baby spinach, whole wheat buns


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
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