Black Bean Beet Burger Food

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!

DOUBLE PATTY VEGGIE BURGER

Steps:

• For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.
• For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate.
• Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more.
• To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun.

BEET BURGER WITH CITRUS-CAPER AIOLI

Steps:

• Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.
• Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.
• Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.
• Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.
• Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.

BLACK BEAN BURGERS

Steps:

• Mash the beans.
• Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.
• Make the burger mixture.
• Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.
• Form the patties.
• Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.
• Cook the burgers.
• Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.
• Top the burgers.
• Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.

SMOKY BLACK BEAN BEET BURGERS

Steps:

• 1. Heat a large skillet over medium-low heat and add olive oil.
• 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
• 3. When the onions are soft (about 5 minutes) turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
• 4. Remove from heat and add black beans and mash. You're looking for a rough mash, so you can leave a bit of texture if you want.
• 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
• 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
• 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
• 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it's not necessary.
• 9. Serve on small buns or atop mixed greens with desired toppings.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.