Beet Burgers - Recipe From The Food Freedom Course | Chef AJ Live! with Chef Mirjam Henzen

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while crushed crackers can be more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding in vegan recipes.

Add the ingredients to a food processor and mix them until well combined.

Divide the mixture into four equal parts, create burgers, and place them onto a non-stick dehydrator sheet.

Dehydrate the burgers at 145 ℉/63 ℃ for two hours.

Flip the burgers onto another dehydrator tray and carefully remove the non-stick sheet.

Dehydrate the burgers for another 3-5 hours at 115 ℉/46 ℃.

The beet burgers should be dry on the outside and slightly soft on the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens