Directions

• Heat a tablespoon of olive oil in a pan and saute minced garlic until it is fragrant.  
• Saute the onions until they are soft and translucent. 
• Add the finely chopped kale until it wilts and is cooked. 
• Add the cumin, coriander, chili powder, chili flakes, and salt at this time. 
• Add the cooked and chopped beets and garbanzo beans in the food processor and pulse to make a nicely blended mixture. 
• Next, add the kale onion mix to the mixture above, and blend until it is cohesive. 
• Empty the contents onto a bowl and add the mashed sweet potato, crumbled tofu, breadcrumbs, and almond flour. 
• Taste and season with salt accordingly. 
• The mixture will be a little moist, keep in the refrigerator for at least an hour before baking. 
• Mold the mixture into flat, round shapes (like a burger patty). 
• Brush generously with olive oil. 
• Place the patties on a baking tray and bake in a 375F oven for 50 minutes, turning them over in between. 
• Build your burger using tomato, lettuce, onion, pickle, cheese, and the patty, paired with a nice vegan spicy mayo for a healthy nutritious meal.