Beet and Carrot Veggie Burger
1 medium to large beet
1 medium to large carrot
1 cup button mushrooms
1 avocado; meat scooped, pit discarded, puréed
¼ teaspoon granulated garlic
¼ teaspoon onion powder
¼ teaspoon white pepper
1 teaspoon salt
½ cup cooked, broken rice; cooked al dente
⅛ cup dark chocolate powder
¼ cup chickpea flour
¾ cup oats
1 tablespoon fresh parsley, finely diced
1 tablespoon fresh cilantro, finely diced
Preheat the oven to 350 degrees.
Shred beet and carrot with a hand grater or a food processor. Then squeeze out and discard excess liquid.
Roast the mushrooms in the oven for 15 to 20 minutes, then chop in a food processor. Set aside.
Purée the hot, broken rice in a food processor with the chocolate powder until the mixture is smooth. Set aside.
Combine all remaining ingredients in a mixing bowl. Then mix in the beet/carrot mixture, mushrooms and rice/chocolate mixture. Let this set in the refrigerator for one hour. Later, form the mixture into 4–6 patties.
Next, lightly coat a sauté pan with oil and pan-roast the patties for six minutes per side on medium heat. (Alternatively, coat a baking sheet with oil and bake each patty in a 350-degree oven for eight minutes on each side.)
Enjoy on a roll, in a wrap or with greens, along with the toppings and/or sauces of your choosing.
(Tip: Burgers may be grilled for additional flavor after the above steps have been completed.)