2 large beets
½ medium onion, chopped
4 tbsp. of hummus
½ cup of breadcrumbs or cooked quinoa
¼ tsp. of kosher salt
¼ tsp. of ground black pepper
1 egg white
--GARNISH AND BUNS
4 mini whole-wheat buns, toasted
2 cups of spring mix leaves or spinach
½ ripe avocado, skinned and thinly sliced
1 large tomato, sliced
½ medium red onion, thinly sliced (optional)
--Balsamic vinaigrette (Optional)
3 tbsp. of balsamic vinegar
1 tbsp. of olive oil
Pinch of kosher salt and ground black pepper
** Mix balsamic vinegar, olive oil, salt, salt and pepper in a small bowl. Set aside.
In 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.
In a medium bowl, add hummus, breadcrumbs, salt, pepper, onion, and beets. Mix well.
In a separate small bowl, beat egg white until runny/slurry.
Add egg white into beet mixture. Mix well.
Divide evenly and shape the mixture into 4 patties.
In a lightly greased non-stick skillet, cook the beet patties for 2 minutes on each side over medium heat.
OPTIONAL: Toss spring mix leaves or spinach in balsamic vinaigrette.
Serve the beet burger on toasted whole-wheat buns with spring mix/spinach, avocado, tomato, and red onion.