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Make the Components of These Chipotle Beet Bean Burgers with Lemon Avocado Sauce This Weekend and Enjoy All Week

These may look like conventional veggie burgers, but they're secretly healthy, make-ahead meal planning super-stars

These may look like conventional veggie burgers, but they’re secretly healthy, make-ahead meal planning super-stars. The first step is to make up a big batch of the chipotle beet bean burger patties. That way you get your beet-steaming all done at once and use up a full can of black beans. Once you’ve meal prepped those bad boys, they can keep in the fridge for five days, or freeze well to be used later.  When you’re ready to bust them out for a meal, try them on a bun or lettuce wrap, smothered with lemon avocado sauce. The sauce itself is also great to batch, as it can be used for a variety of other dishes, too. Win-win.

From Clean Eating


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All the Best Veggie Burger Recipes for Your Summer Cookout
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Chipotle Beet Bean Burgers with Lemon Avocado Sauce

Servings
8
Prep Time
15 min

Ingredients

For burger prep

For lemon avocado sauce

  • 1 avocado, peeled and pitted
  • 1/3 cup chopped English cucumber
  • 2 tablespoons fresh lemon juice
  • Hot sauce to taste (optional)
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon raw honey (or vegan alternative)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Preparation

1. Place all sauce ingredients in a high-speed blender or food processor and process until smooth.

2. In a toaster oven on 350ºF, heat patties for 5 to 6 minutes, until warmed through. If using buns, place lettuce or spinach on bottom half of each bun.

3. Top each with 1 patty, followed by about 1 tbsp Lemon Avocado Sauce and burger toppings. Sandwich with bun tops. (Alternatively, wrap burger patties, sauce and toppings in Bibb lettuce leaves.)