Copper Mountain Burgers
For the burgers:
3 Cloves garlic
½ Cup Beet root, peeled and cut into cubes
2 Cups Chickpeas, cooked and well drained
1 Tsp Cumin powder
½ Tsp Turmeric powder
½ Tsp Ground black pepper
½ Tsp Salt
¼ Cup Sunflower seeds
½ Cup Ground flaxseed
For the buns:
1 Cup Sunflower seeds + more for sprinkle
½ Cup Psyllium husk
1 Tbsp Baking powder
4 Tbsp Coconut flour
1 ¼ Cup Warm water
1 Tbsp Vinegar
1 Tbsp Olive oil
½ Tsp Salt
3 Tbsp Lemon juice
½ Cup Sprout mix
8-10 Leaves lettuce
1. For the burgers dice the onion and the garlic. In a large frying pan over medium heat add the onion, garlic and the beet and sauté, stirring occasionally, for 10-15 minutes or until the beet is cooked.
2. Add the cumin, turmeric, black pepper and salt. Stir well. Cook for 3-4 minutes, then add the chickpeas and cook for more 5 minutes.
3. Move the mixture into a food processor. Add the sunflower seeds and the flaxseeds and process until smooth.
4. Preheat the oven to 350 F. With slightly wet hands, shape the burgers and place them on a lined baking sheet. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
5. Mix the dry ingredients in a bowl. Pour wet ingredients over the dry ingredients and stir well. Let the dough sit for a few minutes, to allow the psyllium husk to expand. Separate the dough into 4 pieces.
6. Line a baking sheet with parchment paper. Shape the buns with your hands and place on the baking sheet. Sprinkle with sunflower seeds. Bake for 30-40 minutes.
7. Place the avocado in a bowl, add the lemon juice and mash with a fork. Slice the cucumber.
8. Cut the bun in halves, spread bun bases with half of the mashed avocado mixture, add the lettuce and the beet burger, top with avocado, cucumber, sprouts and put on the bun top.