Today is National Burger Day, as is celebrated in America every May 28. Each year we eat more than 50 billion burgers as a collective nation. While I haven’t contributed to eating the beef variety in almost two decades, I’m always down for a good vegetarian-friendly burger.
In honor of the day, I’ve been working on a Beet & Bean Burger recipe that’s baked in the oven. This recipe has been a work in progress, as I try to mimic one of the tastiest burgers from the burger joint just up the street in my neighborhood. The beet-infused magic adds a depth, flavor and texture that is unlike other vegetarian options I’ve tried.
These patties can also be prepared in a skillet or outdoors on the grill, though I find they’re best in the oven. As with most veggie burgers, the patties do best when they are not tossed around too much.
Ingredients
- 2 cans black beans, drained and rinsed
- 1½ cups raw beet, grated
- ½ cup old fashioned oats
- 1 cup yellow onion, finely diced
- 1 egg
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
Instructions
Preheat oven to 375 degrees F, and line a baking sheet with foil coated in cooking spray.
Add beans to a large bowl and mash with the back of a fork, keeping a few beans whole. Add grated beet (I use a box grater).
Heat 1 tablespoon olive oil in a small skillet and cook onion for about 3 minutes, until it just begins to soften. Add onion to the bowl with beans and grated beets.
Pulse ½ cup old fashioned oats in the bowl of a small food processor, until they reach an almost flour-like consistency. Add to the burger mixture, along with 1 egg, 1 tablespoon apple cider vinegar and all of the spices.
Stir mixture well. Mix with my hands (disposable gloves are helpful here) to get it combined.
For 4 patties: Measure about ¾ cup of mixture to form a patty. For 6 patties: Measure about ½ cup of mixture to form each patty.
Place patties on the foil-lined pan and bake for 20 minutes on the middle rack of the oven. Flip and return to the oven for 18 to 20 more minutes, until cooked through.
Serve, as desired. Leftover patties can be refrigerated for up to 5 days.
