I'm on a mission to find a great veggie burger. I have one recipe here that uses black beans, mushrooms and sun-dried tomatoes, but this version adds a little kick with chipotle chili powder, which adds a great smoky flavor, and healthy beets.
This one is rich in protein and heart-healthy punch with black beans, rice, beets, and raisins. Yes, raisins! These little babies add a little sweetness along with a punch of vitamins like B vitamins, iron, potassium and good carbs for energy!
You could serve these beet burgers with my Thick-Cut Seasoned Fries with Chipotle Sauce or these baked sweet potato fries.
To roast the beets, remove the leaves, wash and put them on a large piece of aluminum foil. Sprinkle with salt and pepper and close up the foil. Put into a pie tin or small baking pan and roast in a 400-degree oven for about 20-30 minutes. Then peel and proceed with the recipe.
Check out these plant-based sandwich ideas:
These were inspired by the "Best-Ever Beet and Bean Burgers" post at thekitchn.com.
I'd love to hear your feedback in the comments below for this Black Bean Beet Burger recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
Servings
Serving Size |
people
1 patty |
- 1 Tbl ground flaxseeds
- 1 can low sodium black beans rinsed and drained (or or 1 1/2 cups homemade)
- 1 cup brown rice cooked
- 1/2 can beets or 1 raw beet, peeled and steamed
- 1/2 cup raisins
- 1/2 tsp chipotle chili powder or more if you like it hot
- 3/4 cup old fashioned oats
- 1/2 tsp cumin
- Ezekiel sprouted whole grain burger buns
- sea salt and pepper to taste
Ingredients
|
Rate this recipe! |
- Put the ground flaxseeds, rice, beets, raisins, chipotle and spices in a food processor and process until well combined.
- Add the black beans and oats and process a few times until the beans are coarsely chopped. Add more oats if the mixture seems too wet. Let it sit for about 10 minutes so the moisture is reduced by the oats. Taste for seasoning and add more to your liking.
- Scoop about a cup into your hands and shape it into a patty.
- Pan fry for about 2-3 minutes a side until they have nicely browned or bake in a 400 degree oven for about 10 minutes a side.
- Serve with all of the fixins' - tomato, lettuce, pickles, onion and avocado.
Bun included in label. Toppings are not included.
I find that most vegan burger patty recipes use egg or egg white to help bind the patty. Is there an alternative to this or is the absence of egg white not a relevant requirement to bind the patties.
Hi, a vegetarian might use an egg, but since vegan’s don’t eat eggs, we use other substitutes like a flax egg, 1 tablespoon ground flaxseeds + 2 1/s tablespoons of water. You could use chia seeds, as well. You can find more substitutions in this article, “Plant-Based Recipe Substitutions.” Hope that helps 🙂
Delicious. I switched it up a bit. Substituted smoked paprika for the cumin. Really like having the beets in there.
????I know, isn’t it great to get in those extra nutrients! I love hearing your variations! That sounds delicious.