Beet + Black Bean Veggie Burgers
Ingredients
- 4 tbsp olive oil (1 tbsp for the onions, the rest to cook the burgers)
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 cups cooked beets, chopped into 2 inch pieces (about 2 large beets)
- 1 cup cooked brown rice
- 1 15oz can black beans, drained and rinsed
- 1/2 cup oat flour
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp salt
- sprinkle black pepper
Instructions
- Boil hot water in a medium saucepan and then add the beets, leaving on the skin and part of the stem. Let them cook on a simmer for approximately 40 minutes until the beets are cooked through. Test by piercing beets with a fork to see if they are soft.
- Remove the beets and let cool, then remove the skin, cut off the stem and chop into smaller pieces.
- Chop onion, mince the garlic, drain and rinse the black beans, and microwave rice if frozen.
- While the beets cook, in a medium pan over medium heat, add olive oil, then add onions and saute until brown, about 4 minutes. Then add in the garlic and saute for another minute. Remove from the heat and add to the bowl and let cool.
- In a food processor, add in chopped beets and pulse for about 10 seconds. Then add in brown rice, black beans, oat flour, Italian Seasoning, paprika, salt, and black pepper and blend until smooth. If you want chunkier veggie burgers, then pulse until your desired texture.
- In your medium pan, add the olive oil so it covers the bottom of the pan and let it get hot. Then scoop out about 3-4 tbsp for each beet burger into the pan and ideally a medium size pan should fit about 3 burgers. Cook for about 3 minutes per side or until they brown.
- Continue until the burger mixture is used up and ENJOY with a drizzle of tahini, my sriracha mayo (¼ tsp of mayo + 3 tsp sriracha), or simply plain!
Did you make this recipe?Tag @girlswhoeat!