If you’re new here, I am OBSESSED with veggie burgers. I have two posted on this website — a black bean and brown rice burger with smoky red pepper sauce and a chickpea burger. Both are hearty, flavorful and delicious. This black bean and beet burger might just be my favorite. If you don’t like beets (and I know you’re out there,) I’m not sure if this will change your mind since you can definitely see the beets, but the burger tastes like more of the spices in the mix than anything else. Check out my YouTube video here on how to roast beets.
These are great for Meatless Mondays and so perfect for back-to-school since you can make a batch and freeze them for an easy weeknight dinner. I have pulled them straight from the freezer and cooked them frozen, just like you could with a store-bought one. I love to eat a veggie burger on a bed of greens with a sauce or spread of some sort, cooked onions and avocado. Of course the kids and my husband love eating them as a true burger on a bun with or without cheese. My favorite buns are any of the sprouted Food For Life Baking ones, toasted. The family is really into the “Million Dollar Buns” by Dave’s Killer Bread. I wrote about Dave’s Killer Bread in one of my Friday Favorites. Some of the varieties contain canola oil which I avoid like the plague (refined, pro-inflammatory, usually GMO, blech) and the buns contain canola oil so they’re a once-in-a-blue-moon kind of food.
Although I include all types of whole foods on this site, including animal products, I do think we should be eating a mostly plant-based, anti-inflammatory, low-glycemic diet. These burgers fit the bill and still keep all the burger lovers in my house very happy, too.
- 8 ounces beets, steamed or roasted, and peeled (1 large or 2 small)
- 3 cups black beans, or 2 15-ounce cans, drained and rinsed
- ½ cup cooked, cold brown rice
- ¼ cup dried figs, diced small
- ¼ cup oat flour
- ½ cup diced red onion
- 2 garlic cloves, minced
- 2 teaspoons brown mustard
- 1 Tablespoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- 1 ½ teaspoons sea salt
- freshly ground black pepper to taste
- Unrefined coconut oil for cooking patties
- Sprouted grain hamburger buns, for serving (optional)
- Accompaniments: grilled onions, avocado, tomato, cheese, sprouts
- Quarter the beets and pulse along with 2 cups of the black beans in a food processor until roughly chopped.
- Add beet-bean mixture to a large bowl, along with the next 13 ingredients (remaining black beans, brown rice, dried figs, oat flour, red onion, garlic, smoked paprika, brown mustard, ground cumin, ground coriander, thyme leaves, salt, pepper). Stir to combine, mashing the mixture together with a spatula or wooden spoon.
- Using a half cup measure, form six patties. Cover them with parchment paper or plastic wrap and transfer to the refrigerator to chill for 30 minutes.
- In a large skillet or on a griddle pan, heat an ⅛ inch of oil. Add the burgers and cook over medium heat, turning once, until browned and heated through, about 6 minutes. Serve with desired accompaniments.