This healthy and delicious burger is perfect for hot summer days, to bring to BBQ's or Picnics with friends and family. It is packed with anti-inflammatory ingredients such as cooked beetroot, chickpeas, flaxseeds and fresh cilantro.
Recipe:
250 grams cooked beetroot
1 red onion, finely chopped
1-2 tbsp avocado oil
4 cloves of garlic, peeled and finely chopped
1 can of cooked organic chickpeas, rinsed and towel dried
1/2 tsp pink himalayan sea salt
1/2 tsp fresh black pepper
1/2 tsp baking powder
1 jalapeno pepper, finely chopped*optimal
2 tbsp ground flaxseeds
1 tbsp ground oregano
60 grams arrowroot starch
1 tbsp fresh cilantro
Method:
In a medium frying pan, heat the avocado oil and fry the onion and garlic until softened and golden brown, about 5 minutes, on low heat.
Add all ingredients in a food processor and blend until finely ground.
Form your burgers with your hands and if the mixture is too wet, add a little bit more of the starch.
Put in the fridge for 3-4 hours to firm up then fry on medium heat 2-3 minutes on each side.
Serve with gluten-free burger buns, and a side of greens.
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