Naked Beet Burgers

Equipment:

• food processor

• air fryer or oven

Ingredients:

• 1 can black beans rinsed and drained

• 1 can chick peas rinsed and drained

• 1/2 cup of mushrooms – sautéed in 3 tbsp vegetable broth

• 1 medium beet – peeled, cubed and sliced

• ½ cup of cooked quinoa

• ¼ nutritional yeast

• ¼ tapioca flour

• 3 tbsp ground flax seeds

• 3 tbsp vegetable broth or coconut oil for mushrooms.

• 1 tbsp coconut aminos

Preparation:

1. Process the chick peas and black beans first in the food processor twice

2. Add sauteed mushrooms and the rest of the ingredients

3. Process again until you have a doughy ‘burger’ consistency.

4. Form the burger ‘dough’ into patties.

5. You can either bake them or cook them in an air fryer. If using the oven, pre-heat at 350 degrees Farenheit.

6. Put the ‘veggie patties’ in a nonstick baking sheet and bake them for 7 minutes on each side. If using the air fryer, preheat the air fryer to 350F/180C and cook them for 9 minutes.

7. To serve the burgers, you can either put them in gluten free bun or put them over cooked quinoa. I personally like sauteed red onions to add on top of the burgers.

8. Feel free to garnish to your liking.

The reason these are called "Naked" Beet Burgers is because you are welcome to wrap them in lettuce, quinoa, or brown rice, for health purposes.