Vegetarian

Roasted Beet and Fennel Burgers (1) takes several minutes to prepare.

Roasted Beet and Fennel Burgers (1) takes several minutes to cook.

Roasted Beet and Fennel Burgers (1) makes 8 servings.

The ingredients for Roasted Beet and Fennel Burgers (1) are:

1 bulb Fennel
3 cup Beets, fresh
1 cup, whole Almonds
4 large Egg, fresh, whole, raw
.5 cup Salsa
1 tbsp Honey
1 tsp Salt
1 tsp Cumin seed
1 tsp Paprika
3 tbsp Extra Virgin Olive Oil

Here is how you make Roasted Beet and Fennel Burgers (1):

Preheat oven to 400F. Drizzle a large, rimmed baking sheet with olive oil.Cut beets and fennel into small enough hunks to fit down the chute of your food processor. Process veggies, in batches, if necessary, with the shredder attachment. Empty shredded veggies into large bowl and re-fit food processor with standard metal blade. Now, again, working in batches ? and yes, that means you?ll probably need a second large bowl to empty the veggies into ? pulse veggies about 10 times until coarsely ground into pieces a little larger than a grain of rice.Remove veggies to one of the large bowls. Add almonds to food processor and pulse until coarsely ground, about 15 times. Add to veggies.Wipe your brow ? the hard part?s over.In the other (now empty) large bowl, whisk together eggs, salsa, honey, salt, cumin and paprika. Pour over veggie mixture and stir until just combined.Using a 1/2 cup measure or ice cream scoop, scoop veggie mixture from bowl, drain lightly, and release into mounds on prepared baking sheet. (My oven can only fit half-sheet pans, so I can get six to a pan in one batch. In ovens that accommodate larger pans, you?ll be able to bake them all off at once.) Using your palm or a saucer, lightly press each mound into a patty shape. Lightly drizzle the tops with olive oil.Roast burgers on center rack for 25 minutes; then flip burgers and finish for an additional 10 minutes. Burgers should be browned on the first side and just golden-brown on the second. (If you?re doing your burgers in batches, like me, repeat scooping/baking remaining burgers.)Let burgers cool slightly before removing to a bed of greens or your bun of choice and accessorizing with your fave toppings. (Like avocadooo! Duh.)Enjoy!Serving Size:?8 burgers

The nutritional information for Roasted Beet and Fennel Burgers (1) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.3

• Total Fat: 16.7 g
• Cholesterol: 93.0 mg
• Sodium: 452.1 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 4.9 g
• Protein: 8.4 g