Black bean beet burger

5 from 1 vote

If you thought veggie burgers were boring, think again - these are moist, flavorful and meaty enough to convert the biggest carnivore.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 136kcal

Author: Caroline

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Ingredients

1 cup beet beetroot (1 cup is approx 1 medium beet)
3.5 oz mushrooms sliced
¾ cup cooked rice
¾ cup black beans canned or cooked from dry beans
1 clove garlic crushed
1 egg lightly beaten - optional, see notes
¼ cup oats

Instructions

Preheat oven to 425F/220C.
Spread the beetroot out in a thin layer on a baking sheet/tray (either very lightly oiled or not oiled - if the latter you may need to scrape a little to get it all off but that's fine). Spread the mushrooms out in a single layer on another baking sheet then put both in the oven for around 15mins until beets are tender and starting to change color around the edge, and mushrooms look cooked and a little dry but not brown.
Remove both from oven and allow to cool slightly.
Put the rice, beans, beetroot, mushrooms, garlic, oats and egg if using in a food processor and pulse until all are combined and broken up but still in slight chunks - you don't want to puree.
Divide the mixture into four and form each into a flattened ball. Lay the burgers on a tray or in a box and refrigerate for ideally 1-2 hours.
When ready to cook, get the grill ready to a medium heat and cook the burgers around 5min each side until lightly charred.
Serve with guacamole, chipotle cream or your favorite topping in toasted buns.

Video

Notes

I have made these both with and without egg and both ways work well. They stick well enough without the egg, so you don't really need it for that, but it can make a slightly lighter texture. Without the egg, it is vegan, clearly not with it. It's really up to you if you choose to use or not.

Nutrition

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