Red Firecracker Beet Burgers


Fourth of July is coming up and why not serve something equally as spectacular as fireworks: these colorful and flavorful beet burgers! These veggie burgers are packed with flavor and are easy to make. Serve with potato salad and coleslaw and maybe even a blueberry pie to celebrate our country’s colors!

*Makes a dozen burgers using a 6 cm ice cream scooper

Ingredients:

1 cup grated beets, about 1 regular sized beet

1 cup grated zucchini, about 1 regular sized beet

1 cup grated carrots, about 2 regular sized carrots

1 cup spinach, packed

1 cup red kale, packed

1 cup walnuts

1 cup pumpkin seeds

1 cup quinoa flakes

1/2 cup chopped scallions, about 2 regular sized scallions

1 teaspoon of salt, plus more to taste

Note: I like to use my box grater for the beets, zucchini and carrots and my Cuisinart mini prep processor to work the spinach kale and scallions separately from the walnuts and pumpkin seeds. It lends the burger a better texture than dumping it all in the processor together.

Instructions:

  1. Grate the zucchini on a box grater or in the food processor. Place into a strainer over a bowl and sprinkle with 1 teaspoon of salt. Mix it around and then let it sit for a while so the water releases. Press it down to