Beet And Black Bean Burgers Recipes

EASY BEET & BLACK BEAN BURGERS (VEGAN, GLUTEN-FREE)

Steps:

• In a small bowl, mix the ground flaxseed with 2 tbsp water. Stir to combine and set aside to thicken for 10 minutes.
• In a large bowl, mash the black beans by hand until they are broken down.
• Add the flaxseed and all other burger ingredients except salt, pepper and oil to the bowl, and mix with your hands to combine. Check the taste and season with salt and pepper if needed (I found I needed to add quite a bit of salt, even with the tamari).
• Divide the mixture into 4 balls, and shape these into burger patties.
• Heat a generous amount of oil in a large frying pan on a medium heat. Cook the burgers for 4-5 minutes on each side until browned.
• Serve immediately on your favourite burger buns with vegan mayo, lettuce leaves, tomato slices and microgreens (optional). Enjoy!

BLACK BEAN BEET BURGER RECIPE

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
• Use a sharp knife to cut the beets and onion into quarters. Place them in a food processor and pulse until roughly chopped. Add the black beans and pulse again until the mixture is sticky and well combined, but not overly processed. You want there to be small chunks of veggies and beans. Stop to scrape down the sides while pulsing as needed.
• Transfer the mixture to a mixing bowl and add the eggs, breadcrumbs, paprika, cumin, salt, and thyme. Mix well with a spatula. Roll the mixture into 8 patties about 1/2-inch thick and place them on the baking sheet. Bake for 15 minutes, flip, then bake for another 5 minutes.
• Serve the patties warm on hamburger buns with toppings of choice. Enjoy!

BEET & BEAN BURGER (NORTHSTAR BURGER)

Steps:

• Cook brown rice just beyond al dente (50 minutes). Drain & set aside. While rice cooks, heat olive oil in a skillet, saute the onion until soft and transparent. Add the shredded beets. Cover & cook until beets are completely tender (~10-15 min). Add garlic & saute until fragrant (1-2 min). Add vinegar and deglaze the pan. Remove heat from pan. Place beans in a large bowl and partially mash with a fork. Add the rice and beet mixture. Add lemon juice, spices & flour. Mix until dry flour incorporates. Add the beaten egg (be careful that the heat from the beets doesn't cook the egg...either temper the egg or allow the mixture to slightly cool before adding the egg). Heat olive oil in a cast iron skillet on high heat (cast iron will give the best flavor, but if you don't have one, use a non stick skillet). Using your hands, scoop about 3/4 to 1 cup of the mixture, shape into a 1/2" thick patty and place in skillet. It should immediately begin to sizzle, if not wait until it does before adding more patties to the skillet. Cook for 3-4 minutes then carefully flip. (It should be charred). It may fall apart slightly, just reshape using the spatula. If using cheese, add it now. Cook the other side another 3-4 minutes. Prepare the buns with lettuce, tomato, pickle, cucumber...whatever you like. Honey mustard would probably go wonderfully.

BLACK BEAN BEET BURGERS

Steps:

• Prepare the ingredients by roasting the beets (400F for 1 hr...I make extra for other recipes) and boiling the brown rice (follow package instructions).
• Meanwhile, mash black beans in a large bowl. When the beets and rice are cooked, peel and shred the beets and add both rice and beets to the bowl with the black beans.
• Add all other remaining to the bowl. Mix until incorporated. The mixture will be slightly sticky and have a lot of texture - it will not be smooth.
• Divide the mixture into the size and amount of burgers desired. Flatten them to an even consistency.
• Lay the burgers on a parchment lined baking sheet and bake for approximately 10 minutes at 350 F.
• At this point you can freeze them for future meals or fry them on the stove in a griddle pan with a little olive oil until the sides are crisp and griddle lines form on each side. A few minutes per side.
• Top with avocado, salt, pepper, salsa...anything you would like - it's your burger!

BLACK BEAN BEET BURGERS

Steps:

• Preheat oven to 375°F.
• Add the black beans to a food processor with the remaining ingredients. Process until everything is combined into a smooth paste.
• Form round patties with about a scant 1/2 cup of the black bean beet mixture. Note that changing the size of the patties may alter baking time.
• Place the black bean beet burgers on a parchment lined baking sheet and bake for 30 minutes until crispy and golden on the outside, flipping halfway through baking time.
• Dress the burger with toppings of your choice. I thought it went nice with a spread of half vegan mayo and half dijon!

MUSHROOM AND BEET BLACK BEAN BURGER

Steps:

• Preheat oven to 375.
• Heat a cast iron pan over low heat.
• Rinse and dry mushrooms. Chop into small pieces.
• Add butter, chopped mushrooms and garlic salt to the pan. Cook for 5 minutes until browned and softened.
• Chop the beets into small pieces and add to the pan with the brown sugar and smoked paprika. Cook for an additional 3-5 minutes until the mixture has browned.
• While the mushrooms and beets are cooking, in a food processor, finely grind the cereal into a crumb consistency. Remove the cereal crumb into a bowl.
• Add the beets and mushrooms to a food processor, with the egg yolks and black beans. Pulse a few times to get a tapenade texture. Check out the video or photos to see consistency.
• Add the mixture to the bowl with the cereal crumbs and add the chopped cilantro. Mix to combine.
• Line a jelly roll with parchment paper.
• Form mixture into 6 patties (I like to use a 1/2 cup measuring cup to form the patties and then press them down). Place the patties on the parchment paper and bake for 10-15 minutes and flip the burgers and bake an additional 10-15 minutes on the other side.
• Serve the Mushroom and Beet Black Bean Burgers on Brioche Buns and top with your favorite burger condiments. Melt on cheese or use a spreadable cheese and top it with whatever you love!
• BEETBALLS: You can also make these burgers into beetballs. Follow the recipe and instead of making patties, make into 32 beetballs. Place beetballs on a jelly roll lined with parchment paper and bake for 20-25 minutes at 375. Serve on spaghetti, in pita bread, or as a bowl meal.

BEET AND BLACK BEAN BURGER (V, GF)

Steps:

• Preheat oven to 425F/220C.
• Spread the beetroot out in a thin layer on a baking sheet/tray (either very lightly oiled or not oiled - if the latter you may need to scrape a little to get it all off but that's fine). Spread the mushrooms out in a single layer on another baking sheet then put both in the oven for around 15mins until beets are tender and starting to change color around the edge, and mushrooms look cooked and a little dry but not brown.
• Remove both from oven and allow to cool slightly.
• Put the rice, beans, beetroot, mushrooms and garlic in a food processor and pulse until all are combined and broken up but still in slight chunks - you don't want to puree.
• Mix in the egg and oats then divide the mixture into four or five and form each into a flattened ball. Lay the burgers on a tray or in a box and refrigerate for ideally 1-2hours.
• When ready to cook, get the grill ready to a medium heat and cook the burgers around 5min each side until lightly charred.
• Serve with guacamole, chipotle cream or your favorite topping in toasted buns.

BEET AND BLACK BEAN BURGERS

Steps:

• Add the first five ingredients for the slaw to a mixing bowl. Stir together the last 7 ingredients in a bowl to make the dressing. Pour the dressing over the carrot-apple concoction and toss everything together until well-combined. Taste the slaw for flavor and add more sea salt or lime juice to taste. Store in a sealed container in the refrigerator for up to 5 days.
• Chop the beet into large chunks and place it in your food processor. Process until beet is reduced to rice-sized peices.
• Add the remaining burger ingredients to the food processor and continue processing until very-well combined. You'll need to stop the food processor to scrape the sides several times. The mixture should be sticky - this is normal!
• Heat a cast iron (or non-stick) skillet over medium heat with enough olive oil to generously coat the surface. Form the beet mixture into patties while you're waiting for the skillet to heat. Carefully place patties on the hot skillet (I cook 4 at a time), and cook 2 to 3 minutes per side, until hot and crispy.
• Serve beet burgers with your favorite toppings on your favorite bun (or go bunless) with carrot slaw. Burgers can be stored in a sealed container in the refrigerator for up to 5 days, or frozen.

BEET BURGER RECIPE

Steps:

• Gather the ingredients.
• Heat oven to 400 F. Add 3/4 cup of water to a pot and bring to a boil. Stir in rice, cover, reduce heat to low and cook for 15 minutes or until rice is tender and water has been absorbed. Set aside to cool.
• Add quartered shallot and quartered beet to a food processor. Pulse a few times until mixture resembles rice. Add black beans and cooled cooked rice. Continue pulsing until mixture is mostly pureed, but still slightly chunky. Scrape batter into a large bowl.
• Stir in egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined.
• Form into 4 equal sized patties or 8 smaller slider patties.
• Put burgers on a parchment-lined baking sheet and bake for 15 minutes.
• Flip and continue baking for an additional 15 minutes. Alternatively, you can also pan fry these in a skillet or cast iron pan.
• Sandwich cooked patties in seeded rolls. Top with arugula and drizzle with a tahini or tzatziki sauce.

BEST-EVER BEET AND BEAN BURGERS

Steps:

• Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set it aside. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour. Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.