These smoky vegan beet burgers are un-beetable! With a hearty plant-based base of brown rice and black beans, they pack big flavor. Make a batch for a satisfying healthy dinner.
1 ½cupgrated raw beetabout 1 large or 2 medium beets
Whole Grain BunsLettuce, Tomato (for serving)
Instructions
Preheat your oven to 375F. Line a baking sheet with parchment paper or a non-stick baking mat.
To make the Smoky Un-Beetable Beet and Black Bean Burgers:
In a medium saute pan, saute the red onion and mushrooms and brown around the edges, about 10 minutes. Stir often to prevent burning. If the mixture starts to burn, add a little bit of water and lower the heat.
Transfer the mushroom onion mixture to a food processor. Add the black beans, rice, chile powder, smoked paprika, smoked salt, and vegan Worcestershire. Puree until quite smooth. It’s okay to have a few chunks of mushrooms and rice, but you want the mixture to stick together. Remove the blade from the food processor. Add the grated beets. Stir to combine. Taste and season with salt and pepper.
To shape and cook the Smoky Un-Beetable Beet and Black Bean Burgers:
Divide the beet mixture into 4 equal portions. Scoop out one of the four portions and shape into a burger. Your hands are going to be the best tool to do this. Repeat with the remaining mixture.
Place the burgers in the oven and bake until crisp around the edges, 45-50 minutes. Flip over about 25 minutes into the baking.
Remove from the oven. Assemble burgers with buns, lettuce, tomato. Enjoy!
Notes
Frozen Brown Rice: To save a step in cooking the brown rice, use frozen. You can find pre-cooked brown rice in the freezer section of most groceries. Try to find one without any extra added ingredients (like oil or salt).