| 13 | 90 | 112 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 45 min | 8 |
| 2 cup | Black beans, canned (drained) |
| 1 1/2 cup | Beets, raw (grated) |
| 1 1/2 cup grated | Carrots |
| 1/4 cup | Parsley, fresh (chopped) |
| 1 tsp | Dijon mustard |
| 1/2 large | Red onion (finely chopped) |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Cayenne pepper (pinch) |
| 1/4 tsp | Black pepper |
| 1 tsp | Salt |
| 1/2 cup | Rolled oats, dry |
| 1 tbsp | Flaxseed meal (ground) (plus 3 tbsp water) |
| 1 tbsp | Coconut oil (or olive oil for sauteeing) |
Soak the ground flaxseed in 3 tbsp water for 15 minutes.
Place grated beets, carrots and beans in a food processor. Pulse until the mixture blends but still has some texture.
Transfer to a bowl, add the remaining ingredients and mix well.
Place in the fridge for ½ hour.
Preheat oven to 400 degrees.
Remove mixture from fridge and shape into burgers.
Heat a thin layer of oil in a frying pan over medium heat and cook patties for 5 minutes on each side.
Place burgers on a parchment-lined cookie sheet and bake for 30 minutes until heated through, flipping after 15 minutes to make sure they are crispy on both sides. Top with avocado slices, lettuce or your favourite burger toppings.
| Grain | 0.2 |
| Meat Alternative | 0.4 |
| Vegetables | 1.3 |
