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4.15 from 7 votes

Black Bean and Beet Veggie Burger Recipe and Video

Servings: 6 patties
Author: Pamela

Ingredients

  • 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

Instructions

  • 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 1/8 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.