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