Make Burgers: Place beets, potatoes, and onion in a microwave-safe bowl. Cook, uncovered, on high 6 to 8 minutes or until beets are tender. Cool slightly; drain liquid.
This vegetarian burger has a patty made from beets, onions, and potatoes; oh, and did we mention, it's on a pretzel bun slathered with guacamole?
Servings and Ingredients
|1 lbs. red beets, peeled and cubed|
|4 oz. Yukon gold potatoes, peeled and cubed|
|1 small yellow onion, sliced|
|1 c. Hy-Vee Select red quinoa, cooked|
|½ c. Hy-Vee Select traditional feta cheese|
|¼ c. Hy-Vee plain bread crumbs|
|1 Hy-Vee large egg|
|2 clove(s) garlic, minced|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground cumin|
|6 Hy-Vee Bakery pretzel buns, split and toasted|
|¾ c. Hy-Vee Homestyle guacamole|
|1 c. shredded carrots|
|1 c. kale, destemmed and chopped|
|1 c. red onion, sliced|
|2 tbsp. Hy-Vee apple cider vinegar|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Large microwave-safe bowl
- Food processor
- Large bowl
- Small bowl
- Rimmed baking pan
- Parchment paper
Transfer beet mixture to a food processor. Cover and process until smooth, scraping sides of processor as needed. Transfer pureed mixture to a large bowl. Stir in quinoa, cheese, bread crumbs, egg, garlic, salt, and cumin. Cover and refrigerate 1 hour.
Prepare Carrot Slaw: Combine shredded carrots, chopped kale, red onion, and vinegar in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper. Form beet mixture into 6 patties. Place patties on prepared baking pan. Bake 25 to 30 minutes, or until done (165 degrees). To serve, spread bun bottoms with guacamole. Add beet patties, Carrot Slaw, and bun tops.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 40mg
- Sodium: 1260mg
- Total Carbohydrates: 100g
- Protein: 21g