Beet Burgers with Greek Yogurt Dill Sauce

Flavorful and firm beet burgers served with a creamy Greek yogurt dill sauce. Completely irresistible and they freeze well too!

3 medium-size beets, peeled and shredded (approx. 2 cups)
1 cup rolled oats, ground into a flour
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup fresh dill
3 tablespoons white vinegar
2 eggs
2 tablespoons flour (I used whole grain brown rice flour)
1 yellow onion, diced (approx. 1 and 1/2 cups)
3 garlic cloves (approx. 2 tablespoons)
1 tablespoon extra virgin olive oil + 2 tablespoons for cooking
salt & pepper

View the full recipe at Making Thyme for Health →