Beet & Bean Burger
Satisfy your plant-based cravings with this Beet & Bean Burger recipe! Easy to make, packed with flavor, and perfect with oven-baked fries or a fresh salad.
Servings: 4
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 or parchment paper. If using foil, coat with cooking spray.
- Add beans to a large bowl and mash with the back of a fork, keeping a few beans whole. Add grated beet.
- 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.