Black Bean Beet Burger
- 1 cup Dry Black Beans, Cooked (Or Use One 15 1/2 Oz. Size Can Of Black Beans, Drained)
- 3/4 cups Dry Brown Rice, Cooked According To Package Instructions
- 13 cups Shredded Cooked Red Beets
- 1 cup Quick Oats
- 1 whole Small Onion, Diced
- 2 Tablespoons Chia Seeds
- 3 Tablespoons Water
- 2 Tablespoons Tahini
- 2 Tablespoons Soy Sauce
- 2 teaspoons Brown Mustard
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoons Each, Salt And Pepper
- If you havent already done so, cook beets, black beans (if not using canned) and brown rice in separate pans.
- Preheat oven to 350 F.
- When the black beans are cooked and tender, mash them in a large bowl.
- Gently mix in all the other ingredients until incorporated.
- The mixture will be slightly sticky and have a lot of texture, not smooth.
- Divide the mixture into the size and amount of burgers desired (I made 6).
- Flatten them to an even consistency.
- Lay the burgers on a parchment lined rimmed baking sheet and bake for approximately 10 minutes.
- Remove from oven.
- At this point you can freeze them for future meals or fry them on the stove in a griddle pan with a little olive oil until the sides are crisp and griddle lines form on each side.
- This will only take a few minutes per side.
- Top with avocado, salt, pepper, salsa...anything you would likeits your burger!
- Recipe adapted from includingcake.com.
black beans, brown rice, red beets, oats, onion, chia seeds, water, tahini, soy sauce, brown mustard, garlic, chili powder, paprika, salt
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-beet-burger/ (may not work)