Beet Black Bean Burger
About
Whether you are a beet lover or are trying to hide them in a meal from your kiddos, this burger is sure to please. With a balance of spices and plant-based protein, this is a great recipe to have in your back pocket for a meatless Monday meal!
Ingredients
- 2 small beets, peeled and shredded (about 2 cups)
- 1/2 cup rolled oats
- 1/2 cup pecans
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1-2 tsp thyme (or herb of choice)
- 1 Tbs tomato paste
- salt and pepper to tase
- oil for frying
Directions
- Peel and grate the beets. Press out excess juice from grated beets and set aside.
- Heat oil in a large pan and sauté the onion for 3-5 minutes or until translucent. Add garlic and sauté for a few minutes until fragrant. Add cumin, dried herbs, tomato paste, and soy sauce and sauté. Add beets and sauté for 2-3 minutes until tender. Set aside to cool.
- Optional/recommended: Place black beans on a sheet pan and roast in oven to slightly dehydrate excess liquid.
- Add pecans and oats to a food processor and pulse into a course flour. Add beet mixture, black beans and egg, and pulse until combined.
- If mixture is too wet, add more processed oats or oat flour. If too dry, add a little water.
- Form mixture into 6-8 patties.
- Heat about 2 Tbsp oil on a skillet or nonstick pan. Cook burgers for 5-7 minutes on each side or until golden brown on the outside.
- Serve with desired burger toppings and additions. Enjoy!