Black Bean-Beet Burgers
Black Bean-Beet Burgers
Beets and beans are a winning combination, especially offered as sliders with tasty toppings, like these pickled onions.
Total Time
Servings
Ingredients
- 6 ounces (170 g) raw beets, peeled and quartered
- 1 ¼ cups (245 g) cooked, cooled brown rice
- 1 15-ounce can of cooked black beans, drained, or 1 ¼ cups
- ¼ tsp salt
- ½ tsp ground black pepper
- 1 ½ tsp Italian seasonings
- 1 tsp onion powder
- 1 tsp dry mustard powder
- 3 Tb very finely chopped onion
- 2 cloves garlic, minced or crushed
- 2 Tb natural smooth almond butter
- 1 Tb red miso
- 2 Tb tomato paste
- 1 Tb soy sauce
- 2 Tb chipotle paste, or gochujang (both are optional)
- ½ cup (50 g) walnuts, chopped fine
- ½ cup (50 g) fine, dry breadcrumbs
- Olive oil, for cooking
- Suggested fixings: lettuce, tomato, onion, ketchup, mustard, vegan ranch dressing (equal parts vegan mayo and ketchup), pickled onion, dill pickles, etc.
- One sauce: 1 cup vegan mayo, 1/3 c ketchup, and 2 Tbsp mustard to taste, add hot sauce if desired.
- For pickeled onions, see this site
- (red onions, white vinegar, sugar, salt, garlic cloves and peppercorns options)
Instructions
1. Shred the beets with the shredder attachment of your food processor.
2. Change the attachment to the metal blade, but don’t remove the shredded beets. Add the rice and black beans to the beets and pulse about 20 times, until the mixture comes together but still has texture. It should resemble ground meat.
3. In a separate, small bowl, stir together the almond butter, miso, tomato paste, soy sauce, and chipotle paste until thoroughly combined. If stiff, add a little more soy sauce or warm water until you can stir it.
4. Transfer the beet mixture to a large mixing bowl and add the salt, pepper, Italian seasonings, onion powder, dry mustard, onion, garlic, the almond butter mixture, walnuts, and breadcrumbs. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time; it could take a minute or two. Place the mixture in the fridge for a half hour to chill.
5. Pre-heat a large, cast-iron pan, or a heavy non-stick, over medium heat. To form each patty, scoop with a measuring cup to achieve the size burger you want. For full burgers, use a half-cup
measure. For sliders, use a quarter cup. Roll into a ball between your hands, then form into patties at the diameter and thickness you’d prefer.
6. Pour a thin layer of olive oil into the hot cast-iron pan. Add the patties and cook for about 12 minutes, flipping occasionally. You may have to do this in batchers to avoid overcrowding the pan; drizzle in a little more oil if needed. When ready, the burgers should be charred at the edges and heated through the center. If doing a double or triple batch, the burgers can be browned on both sides in the pan in batches and finished in a 350 degree oven until heated through, about 15 – 20 minutes.