Calories
310 kcal
Protein
17 g
Fat
13 g
Carbohydrates
21 g
Wash two beets and two potatoes. Place them in a big pot and add enough water to cover the vegetables. Season the water with 1 teaspoon of salt and cook until they become soft and are easier to press with a fork. After that, remove them from the heat and peel off the skin.
The next step is to take the grater and grate the vegetables. Place the consistency in a medium bowl and season with garlic powder, salt, or any other seasonings of your choice. Mix the vegetables, and then start forming medium-sized patties. When done, place them on a well-heated grill and cook for 3–4 minutes per side, until they reach a golden brown color.
An important ingredient in this recipe is avocado cream. For peeling an avocado, cut it in half and take out its seed. Slice it and put it in a dish. Smash the avocado with a fork and add 1 tablespoon of lemon juice to it. Mix well, and then add additional seasonings such as salt, black pepper, or any other of your choice. When done, let the mixture rest aside so all the ingredients can combine well.
When assembling the cheeseburger, place the baby arugula on the bottom part and follow with a beetroot patty and avocado paste. Then, add additional arugula and top the cheeseburger with the other part of the bun. Serve and enjoy with some side dishes. For example, rice or fried sweet potatoes.
If you aren't a big fan of beetroot, try to make the patties just by using potatoes, but additionally, add 1 egg to the patties because it will give them more flavor.
Bon Appetit!
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