Vegan Beet and Sprouts Burger
1 medium beet
1 cup mung bean sprouts
1 teaspoon chilli powder
1/2 teaspoon curry powder
brown rice flour, if needed
Olive oil to fry
Heirloom tomatoes, sliced
Arugula, finely chopped
1/2 cup sunflower seeds
Make a pattie. If it’s too runny, add some flour.
Let the pattie rest in the fridge for 4-8 hours so that the wateriness goes away.
Coat the pattie in gluten free breadcrumbs
Fry for 4-6 minutes on each side.
Cut the burger bun and gently toast it on both sides.
I added a green coriander and chilli chutney to my buns, and added tomato, lettuce, jalepenos.