Rainbow Beet Burger

20 min

4 servings

Ingredients

  • 1 pkg Veggie Burger Mix
  • 1 cup cooked quinoa
  • 1 cup grated raw beets
  • 1⁄2 cup hot water
  • 3 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 4 buns, split
  • 1⁄4 cup Lemon Dilly Dip, prepared
  • 3 tbsp Lemon Dilly Dip Mix
  • 1 cup light sour cream
  • 1 cup light mayonnaise

Preparation

  1. In a bowl, combine first 5 ingredients. Let stand for 5 min.
  2. Preheat frying pan over medium heat. Add oil. Scoop batter into pan, making four burgers. Lightly press and flatten into shape. Cook until golden brown, about 5-7 min per side.
  3. Spread bottom halves of buns with dip, then add patties. Finish with toppings of choice. Cover with top bun halves.

Nutritional Information

Per serving: Calories 430, Fat 15 g (Saturated 2 g, 0 0 g), Cholesterol 62 mg, Sodium 660 mg, Carbohydrate 62 g (Fiber 13 g, Sugars 11 g), Protein 15 g.

Tips

To make Lemon Dilly Dip vegan-friendly, simply omit the sour cream and use vegan yogurt.

Perfectly Balance Your Plate

Serve with 1 cup mixed veggies.