April 21st 2017
These beet burgers are WAY easier to make than you could ever imagine!
- 2 cups beets (cooked or roasted preferred, but you can also use them raw)
- 1/2 cup oats
- 1 cup red onion, chopped
- 1 tbsp olive oil
- 2 - 3 cloves garlic, roughly chopped
- 1 1/4 cups pinto beans, drained and rinsed (or kidney, cannellini, red)
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 - 3 tsp fresh sage, finely sliced (or other herb of choice)
To Serve (as pictured):
- swiss chard leaves
- sliced avocado
- If using already cooked beets: slice them into small chunks, approximately 1 inch cubes, and place in the food processor. If using raw beets: peel them and slice into small chunks, then put into the food processor and finely chop.
- Preheat the oven to 400º.
- Place half of the oats in a small bowl (1/4 cup) and add 1/2 cup hot water. Put aside.
- Heat skillet, then add oil. Add the onion and sauté over medium heat for about 10 minutes. Add the garlic and sauté until just golden.
- In a food processor, combine the beets, onions/garlic, both the wet and dry oats, beans and seasonings until the mixture is evenly and finely chopped (you may need to turn off to stir and scrape down the sides a couple times).
- Transfer the mixture to a mixing bowl and add fresh herbs. Taste and adjust seasoning to your preference.
- Line a baking sheet with parchment paper.
- Lightly spray a 1/2-cup size measuring cup and then pack the beet mixture into the cup. Turn the cup over on the parchment paper, and then flatten into a patty. Repeat.
- Bake for about 15 minutes when the bottom is starting to brown, then flip the burgers carefully and bake until lightly browned, another 15 minutes or so.
- Serve warm on leaf wraps or buns with your choice of toppings.