Word on the beet is…that we just made a killer pun. These nut-free, raw vegan beet burgers are exactly what you need for a filling entree during your cleanse. One could say that the flavors are unbeetable. They are easy to prepare, but they do require about eight hours in the dehydrator. It’s important that you remove them halfway through the dehydrating process to flip them. This ensures optimum dehydration!
The vibrant-colored patties are quite striking, and they easily bind together because of the ground sunflower seeds and ground flax seeds. If you cannot find ground sunflower seeds in the store, feel free to buy raw sunflower seeds and blend them in a food processor to get ground up sunflower seeds. If you do that, don’t over-blend the sunflower seeds because they can turn into a paste. A few quick pulses in the food processor will do the job.
- Prep Time:20m
- Total Time:20m
- 2 medium beets, chopped
- 1 red bell pepper, seeded and chopped
- 1 large carrot, peeled and chopped
- 1 c ground sunflower seeds
- 1 c ground flax seeds
- 1/4 c olive oil
- 1/4 c raw apple cider vinegar
- 6 tbsp. fresh oregano
- 1/4 tsp. sea salt
- Add the beets carrot, and bell pepper to a food processor. Pulse until you get a rice-like consistency.
- Pour the blended mixture into a large bowl and then mix in the remaining ingredients. Let this sit for 10 minutes.
- Portion the burger patties by using a quarter-cup measuring cup. We know this isn\'t a lot, but the idea is to have the patties relatively thin. This brings down the dehydration time.
- Form the patties with your hands until they are about 1/4-inch to 1/2-inch thick. Place the patties on dehydrator trays and dehydrate for four hours at 115º F.
- Remove the patties at the four-hour mark, flip them, and then place them back in the dehydrator. Dehydrate for four more hours. Then remove them from the dehydrator and enjoy.
- Store whatever patties you do not eat in an airtight container in the fridge for up to five days.