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
1. 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.
2. Preheat the oven to 400º.
3. Place half of the oats in a small bowl (1/4 cup) and add 1/2 cup hot water. Put aside.
4. 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.
5. 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).
6. Transfer the mixture to a mixing bowl and add fresh herbs. Taste and adjust seasoning to your preference.
7. Line a baking sheet with parchment paper.
8. 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.
9. 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.
10. Serve warm on leaf wraps or buns with your choice of toppings.