Beet and Bean Burger

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Beet and Bean Burger
This tasty burger never misses the beef and is loaded with nutritious ingredients. Note: This takes some time to prepare and has more than the seven ingredients I usually like to try and stay with.
Burger
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Servings
Burgers
Ingredients
Servings
Burgers
Ingredients
Burger
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oven to 400 F.
  2. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
  3. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a little beyond al dente. This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
  4. Heat a teaspoon of olive oil in a skillet over medium-high heat.
  5. Add the onions and a pinch of salt.
  6. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes.
  7. Add the garlic and cook until it is fragrant, about 30 seconds.
  8. Pour in the cider vinegar and continue to simmer until the cider has evaporated. Remove pan from heat and cool.
  9. Process the oats in a food processor until they have reduce to a fine flour. Transfer to a small bowl and set aside.
  10. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top
  11. Pulse in 1second bursts just until the beans are roughly chopped.
  12. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
  13. When beets are cool, take skins off. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.
  14. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and mix.
  15. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for a least 2 hours or overnight.
  16. When ready to cook the burgers, first shape them into burgers. Scoop up about a cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns.
  17. Heat a skillet over medium high heat. Add a few tablespoons of olive oil to coat the bottom of the pan. Transfer the patties to the pan. Cook for 2 minutes, then flip them to the other side. Flip back and cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes. Add a vegan cheese like Vegan Gourmet on top
  18. Serve on buns with lettuce or other fresh greens, tomato and red onion and perhaps Veganese (non-dairy mayonnaise) can be spread on the bun.

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