The Midwest Beet Burger

• 1 Tbs Coconut oil
• 1/2 Medium onion, chopped
• 1 cup Grated beets
• 1/4 cup Sunflower seeds
• 1 cup Cooked red beans
• 1 Egg
• 1/4 cup Oat flour
• 1/4 tsp Cumin
• 1/4 tsp Garlic
• Pinch of salt
• 1/4 cup Rolled oats

1. Start by sautéing your chopped onions in coconut oil for 2-3 minutes. Add in the beets, and cook over low heat for another 5 minutes.

2. Allow to cool, and add to a food processor along with the sunflower seeds, beans, egg, oat flour (just pulse rolled oats until a flour-like consistency is reached), and spices.

3. Pulse until everything is mixed well together, and you have a pasty, thick finish. We don’t want the blend super mushy either so don’t overdo it…a few pulses and that’s it.

4. Add this to a bowl, and mix in the rolled oats. This will add more structure to the burgers
Using your hands, form 4 patties.

5. Let them sit out for 20 minutes, so they can firm up a bit. If you’re ready to enjoy now, pop these into the oven and bake at 400 degrees for 10-12 minutes or until the burger is crisp and browned.

6. Enjoy on a bun, topped with arugula, onions, avocado, and your favorite Wisconsin cheese (the Midwest part)!

Servings: 4