X Close Panel
I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
CONTACT
CBB Burgers
Ingredients
- 1 T. avocado oil
- 2 tsp pink salt
- 3 cloves garlic - crushed
- 2 tsp oregano
- 1 tsp cumin
- 1 - 15 oc BPA free can of kidney beans
- 1 chipotle pepper - minced
- 8 oz cooked beets
- 1-1/2 c. cooked Quinoa
- 1 large egg - beaten
- 1/4 c coconut flour
Directions
- Saute onions with salt, for about 6-7 min.
- Add garlic oregano and cumin - saute another minute.
- Transfer to food processor. Add beans and chipotle and process just until combined.
- Grate beets with large holes of box grater, over cheesecloth. Squeeze out excess liquid.
- Combine beets, quinoa and egg to bean mixture and mix with spoon.
- Fold in coconut flour and 1/2 tsp salt. Cover and refrigerate at least 2 hours.
- Preheat oven to 350 deg.
- Line a baking sheet with parchment.
- Divide mixture into even portioned patties, and bake for 15 min.
- Turn patties over and bake another 15 min. Allow burgers to cool on the pan.
- Heat a skillet, with avocado oil or EVOO, and grill 3-4 min per side.
- Serve with your favorite, organic fixings! Patties keep up to 5 days in refrigerator, or can be frozen for up to a month