These are not your ordinary veggie burgers as they are full of flavor and super nutrition. They are not dry and hold together well with the help of an egg and some panko that binds them together for the cooking process. I served mine with some melted havarti, leftover roasted asparagus, mushrooms, shaved red cabbage and butter lettuce and a mayo-mustard spread. You can get very creative in the serving and the stunning color is not only delicious, but super nutritious! Leftover burgers are delicious reheated with a green salad and can be frozen up to 3 months
Click maroscooking-beet-chickpea-quinoa-burgers for the recipe.