Best Ever Beet And Bean Burgers Food

BEET & BLACK BEAN BURGERS

Steps:

• In a medium pan on medium heat, add a drizzle of avocado oil. Add the sliced mushrooms to the pan, and season with a dash of garlic powder, salt and pepper. Sauté until golden brown.
• In a food processor, add the grated beet, walnuts, black beans, lentils, cooked mushrooms, and oats. Pulse until lightly combined, there should still be some larger pieces of beans, lentils, walnuts and beets. Avoid over-processing, so that it doesn't become a paste with no texture. You may need to do this in two batches if your food processor is not large enough.
• Once combined, add the mixture to a large bowl. Add in the nutritional yeast, chives and parsley, remaining garlic powder, chipotle chili powder, sea salt, and pepper. Stir to combine.
• Lastly, add in the arrowroot flour and mix thoroughly. Arrowroot flour is a starch, so it will pull the mixture together, making it stick together in nice patties.

VEGAN BEET BURGERS

Steps:

• If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
• Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.

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!

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.

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.