BEET BURGERS

1 package Cooked Beets by Love Beets (5 beets)

1⁄2 cup walnuts

1 1⁄2 cup rolled oats, divided

1 egg

1⁄4 cup onion

arugula

goat cheese

 

Combine the beets, walnuts, 1 cup oats, egg and onion in a food processor and pulse to combine. Transfer to a mixing bowl and stir in the remaining 1⁄2 cup oats plus salt and pepper to taste. Heat a skillet to medium heat then lightly coat the bottom with nonstick cooking spray. Form the beet mixture into 5-6 patties, then place on the hot skillet. Cook the beet burgers on medium heat for 6 minutes, flipping every 2 minutes until the middle is cooked through. Remove from the heat, top with goat cheese and arugula. Serves 5-6. 

 

SOUTHWESTERN BLACK BEAN BURGER

1 can low sodium black beans

1 cup corn, fresh or canned

1/2 cup red pepper

1 4.5-ounce can green chillies

1 teaspoon cumin

2 cups oats

1/2 cup quinoa

 

Add quinoa to a small saucepan and bring to a boil with 1 cup of water. Turn down the heat and simmer for around 15 minutes, until the water is absorbed. Combine the quinoa with the remaining ingredients, salt and pepper using a food processor or mixer. The consistency should resemble a thick hummus - if the mixture does not hold, add more oats. Heat a large skillet to medium heat and coat the bottom with nonstick cooking spray. Add four 1/2 cup-sized scoops of the bean mixture into the skillet. Cook for 1-2 minutes, then use a spatula to flip and flatten the patties (as if you are making pancakes). Cook for another minute or 2, until both sides are slightly browned. Remove, then repeat the process as necessary.

 

SWEET POTATO BURGERS

1 sweet potato, baked or microwaved until soft

1 cup fresh spinach

1/4 cup oats

2 tablespoons red onion, diced

1 tablespoon dried cranberries

1 tablespoon sunflower seeds

spices (garlic powder, paprika, cumin, cayenne)

 

Combine sweet potato, spinach, oats, red onion and preferred spices in a food processor and pulse to combine. Stir in cranberries and sunflower seeds. Shape sweet potato mixture into 2 patties. Heat a skillet to medium-high heat and coat the bottom with nonstick spray. Cook 2-3 minutes on each side, or until inside is hot. Serve warm.

 

SPINACH SLIDERS

1 cup fresh spinach

1 cup mushrooms

1/2 cup onions

1/2 cup chickpeas

1/2 cup oats

2 tablespoons chia

spices (cayenne, cumin, garlic powder)

 

In a small bowl combine chia seeds and 1/4 cup water and set aside until gel consistency forms. Stir as needed. In a separate bowl, microwave mushrooms with salt and pepper for 2-3 minutes until soft. Add spinach, mushrooms, onions, chickpeas, oats, chia and preferred spices to a food processor. Pulse until smooth. Heat a skillet to medium-high heat and coat bottom with nonstick spray. Shape spinach mixture into 6 patties then place in the pan. Cook for 2-3 minutes on each side until lightly browned. Enjoy with your favorite burger condiments. Serves 2.

 

SPICY AVOCADO HUMMUS PATTIES

½ cup Hope Spicy Avocado Hummus

½ cup brown rice bread crumbs

1 teaspoon avocado oil

½ avocado, sliced

2 cups spinach

 

In a small mixing bowl, combine the hummus and bread crumbs. Heat a skillet to medium-high heat and add the avocado oil. Swirl to coat the bottom. Shape the hummus combination into two patties and place them in the skillet. Cook for 6-8 minutes, flipping halfway through until the patties are lightly brown on each side. Remove from the heat. Serve the patties on two plates over a bed of spinach. Top with the sliced avocado. Makes 2 servings [Per serving: 210 calories, 7g fat, 19g carbs, 5g protein, 0g sugar].