Eat Clean, Play Dirty: 4 Healthy Recipes From Sakara Life's New Cookbook

SERVES 8

FOR THE BURGERS

-2½ tablespoons flaxseed meal
-1 cup (150 g) grated carrots (about 2 medium carrots)
-1 cup (150 g) shredded beets (about ½ medium beet)
-1 cup (170 g) cooked black beans, rinsed and roughly pureed or mashed
-1 cup (90 g) ground oats or oat flour
-½ cup (75 g) chopped yellow onion (about ½ small onion)
-½ cup (70 g) sunflower seeds
-⅓ cup (45 g) almonds, chopped
-¼ cup (10 g) packed chopped fresh parsley
-1 large clove garlic, chopped
-1 tablespoon extra-virgin olive oil
-1 tablespoon tamari soy sauce
-1½ teaspoons chili powder
-1 teaspoon ground cumin
-1 teaspoon dried oregano
-½ teaspoon Himalayan salt
-½ teaspoon freshly ground black pepper

FOR FINISHING

-1 batch Sakara Seed Bread or your favorite store-bought buns
-2 large tomatoes, sliced
-1 large red onion, sliced
-2 avocados, pitted and sliced
-2 cups (65 g) sunflower sprouts

1. Make the burgers: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. In a small bowl, mix the flaxseed with ½ cup (120 ml) of warm water. Let the mixture sit for 10 minutes to thicken.

3. In a food processor, combine the carrots, beets, beans, oats or oat flour, onion, sunflower seeds, almonds, parsley, garlic, oil, tamari, chili powder, cumin, oregano, salt, pepper, and flaxseed mixture. Process until the mixture is uniform and let it rest for 5 to 6 minutes at room temperature. Form the mixture into 8 tightly packed patties and arrange them on the prepared baking sheet. Bake for 20 minutes, or until the burgers are crisp on the outside and hot in the center.

4. Assemble the burgers: Top 8 slices of the bread with a patty, a slice of tomato, a slice of onion, a slice of avocado, and a handful of sprouts. Top each with another slice of bread. Serve with Daily Greens and a drizzle of Poppy Seed Dressing.