35 MIN
35 MIN
70 MIN
4
INGREDIENTS
- ¼ cup Harmonized Vegan Protein, Unflavoured
- 2 cups raw beets, grated
- ½ cup bell pepper, diced
- ½ cup carrot, grated
- ½ cup whole grain millet
- ½ cup Vidalia onion, diced
- ¼ cup pecans, finely chopped
- ¼ teaspoon garlic puree
- ¼ teaspoon ginger purée
- ½ teaspoon basil, dry or freshly chopped
- ¼ cup chopped fresh cilantro
- ¼ teaspoon black pepper
- 1 tablespoon Progressive Organics Organic Coconut Oil
- 1 tablespoon organic tamari*
- Himalayan salt or Sea salt to taste
INSTRUCTIONS
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Prep the vegetables, wash, grate/dice and set aside.
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Soak the pecans in a small bowl with water for 15 minutes. Next, finely chop with a knife or use a coffee grinder to grind.
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Pre-heat oven to 350 degrees and prep a baking sheet with the oil of your choice.
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Place the millet in a small pot and rinse over once with water as you would do rice. Put 1 ½ cups of water in the pot with the millet and cook on medium heat for 15 minutes or until tender.
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In a large mixing bowl, combine millet, vegetables, pecans, Harmonized Vegan Protein, garlic, ginger, fresh cilantro, basil, organic tamari, Progressive Organics Organic Coconut Oil, salt and pepper.
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Once the ingredients are mixed together for your burger, wet your hands and form into patties and place on baking sheet.
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Bake for 20 minutes in the oven. After baking, remove from oven and serve with your favourite toppings, with or without a bun.
