Easy Beet & Black Bean Burgers (Vegan) (Print Version)
# Ingredients:
→ Patties
01 -
2 cups raw red beets, shredded (approximately 2-3 medium-sized beets)
02 -
1 cup cooked kidney beans, drained and rinsed
03 -
1 small red onion, finely chopped
04 -
1-¼ cups rolled oats, ground into coarse flour
05 -
2 large cloves garlic, minced
06 -
1 tablespoon soy sauce or tamari
07 -
2 teaspoons red wine vinegar
08 -
150 grams (approximately 5 ounces) feta cheese, shredded paneer, or firm tofu
09 -
1 large handful fresh basil, chopped
10 -
2 tablespoons ground flax seeds
11 -
¼ teaspoon black pepper
12 -
Salt to taste
13 -
2-3 tablespoons ghee or fat of choice for pan frying
→ Fillings
14 -
8 burger buns
15 -
Mayonnaise
16 -
Hummus
17 -
Basil pesto
18 -
Tomato slices
19 -
Onion slices
20 -
Fresh greens
21 -
Avocado slices
22 -
Pickled jalapeño slices
# Instructions:
01 -
Peel and shred the raw beets and place them in a large mixing bowl.
02 -
Mash the kidney beans with the back of a fork and add them to the bowl with the shredded beets.
03 -
Add the chopped onions, minced garlic, oat flour, tamari, vinegar, feta, basil, ground flax, salt, and pepper into the bowl and mix thoroughly. Use your hands for best results.
04 -
Cover the mixture and let it rest for about 30 minutes. Taste and adjust seasoning as needed.
05 -
While the mix is resting, prepare your choice of fillings and set up an assembly line.
06 -
Divide the mixture into 8 equal portions and shape them into patties.
07 -
Heat a cast iron griddle or skillet to medium heat. Add enough ghee to coat the base of the pan. Place the patties in batches, ensuring they have enough space for flipping. Cook each side for approximately 2 minutes, or until golden crust forms.
08 -
Serve the patties on lightly toasted burger buns with your choice of fillings.
# Notes:
01 -
Using your hands to mix the patty ingredients helps incorporate everything evenly.
02 -
Resting the mixture allows the flavors to meld and the oats to absorb excess moisture.