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Vegan Black Bean Beet Burgers
These delicious black bean beet burgers are absolutely delicious. I think I could eat them everyday. If you'd like to make a large batch, double the recipe and freeze half of the patties.
Servings: 6 burgers
Equipment
Ingredients
- 1 tbsp extra virgin olive oil or other oil
- 2 cloves of garlic minced
- 1 large raw beet peeled and diced into tiny cubes (about ½ inch thick)
- 2 raw carrots shredded (about 1 cup)
- 1 ½ cups black beans or 1 15-oz can, drained and rinsed
- ¾ cup cooked rice any kind will do
- ¾ c raw walnuts chopped (or ½ cup pumpkin seeds, chopped)
- 1 cup fresh parsley or cilantro
- 1 tsp smoked paprika
- 1 ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp sea salt + more to taste
- tahini or avocado to make a simple and delicious tahini sauce mix 1/4 c tahini with 1/3 cup water, and the juice of 1 lemon until creamy
- cucumber
- 6 burger buns
Instructions
- If baking, preheat oven to 350°.
- Heat oil in a skillet on medium heat, then add the minced garlic to saute. After about 30 seconds, toss in the diced beets and carrots. Stir, reduce heat, and cover with a lid to speed cooking. Cook for about 15 minutes, and check halfway through.
- Add the beans and rice, and stir well.
- Add the walnuts and parsley. Then add the paprika, cumin, black pepper, and salt. Remove from the heat.
- Transfer about 1/3 of the mix to a food processor and blend until you’ve got a thick paste.
- Place the puree back into the skillet and stir all of the ingredients together again. Season to taste with salt.
- Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill 4-5 minutes each side.
- Serve with avocado or tahini on a bun or over salad greens. Also amazing with cucumbers, and pickled veggies or sauerkraut and kimchi.