GARNISH AND BUNS
Balsamic vinaigrette (Optional)
1In a medium saucepan, cook beets in boiling water for 45 minutes or until tender. Wash the cooked beets under running water and remove the skin. Cut into small cubes and lightly mash the beets.
2In a medium bowl, add hummus, breadcrumbs, salt, pepper, onion, and beets. Mix well.
3In a separate small bowl, beat egg white until runny/slurry.
4Add egg white into beet mixture. Mix well.
5Divide evenly and shape the mixture into 4 patties.
6In a lightly greased non-stick skillet, cook the beet patties for 2 minutes on each side over medium heat.
7OPTIONAL: Toss spring mix leaves or spinach in balsamic vinaigrette.
8Serve the beet burger on toasted whole-wheat buns with spring mix/spinach, avocado, tomato, and red onion.