Serving: 5-6 (approximately 11-13 patties)

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I am always trying out different veggie burgers and this particular recipe is a favorite because it is rich in so many nutritious ingredients. You feel that every bite is doing something good to your body and your soul someway or another.

 

Ingredients:

 

For the patties:

• 2 tsp avocado oil and a little extra for brushing a pan

• 1 cup boiled and shredded beetroot

• 1 large onion minced

• 1 cup button mushrooms minced

• 4 garlic cloves mashed

• 1 cup cooked wild rice 

• 3/4 cup rolled oats

• 3/4 cup ground walnuts

• 1 tbsp minced fresh coriander

• 2 tbsp flaxseeds

• 1/2 tsp cumin

• 3/4 tsp paprika

• 1/4 tsp chili powder

• 1/4 tsp white pepper

• 1/2 tsp yellow mustard

 

For the side Dip:

• 2 tbsp tahini

• 2 tbsp freshly squeezed lemon

• 3 tbsp water

• A pinch of salt

 

Directions:

1. Heat the avocado oil in a pan and add the onions and sauté for 15 minutes until translucent.

2. Add the mushrooms and sauté for another 5 minutes.

3. Place all the ingredients including the sautéed onions and mushrooms in a food processor and blend until you have a sticky thick consistency.

4. Brush the base of a large oven pan with avocado oil.

5. Form medium sized patties with your hands and place them in the pan.

6. Bake at 200 degrees or medium heat for 20-25 minutes and flip over halfway through and continue to cook to make sure the patties fully cooked. The inside will remain a little soft.

7. Mix the ingredients of the side dip together until it becomes thick and pasty. You can add water if you prefer a more runny consistency.

8. Serve the patties with the dip or place them in a wrap and add some lettuce.