Beet Pulp Veggie Burger

1 1/2 cups beet pulp
1 shallot, or small red onion, diced
3 garlic cloves, grated
1 cup chopped mushrooms, or pulse in a food processor until fine
1/2-cup white cannellini beans or kidney bean
1 teaspoon garlic powder
1 tsp. oregano
1 tsp. cumin
1 tsp. paprika
1 tsp. salt


1. Heat oven to 375 degrees. Line a baking tray with parchment paper and set aside.
2. Heat up 1 Tablespoon of olive oil in a large skillet on medium heat. Add the chopped shallot, garlic and mushrooms. Cook for 5-7 minutes until cooked through.
3. Add the drained, rinsed beans and spices, mashing slightly with the back of the spoon. Combine ingredients.
4. Reduce heat on skillet. Add the beet pulp to the skillet. Mix together until well combined.
5. Form 2″ patties by hand, and place on lined baking tray. Spray with a bit of olive oil and bake for 25 minutes until crispy, flipping midway. Let cool on the tray before serving. Serve on bun with lettuce, pickle, and tomato.

Smell, taste, enjoy. Be mindful of the food you eat!

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