Beet and Black Bean Burgers
These vegan beet and black bean burgers are easy to make and come together in under 30 minutes! The beets add a lovely purple color to the burgers transforming it into a vibrant veggie dish.
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 medium beet stem and leaves removed
- 1 (15) ounce can of low-sodium black beans drained and rinsed
- 10 green onions sliced
- 1 cup rolled oats
- 2 tablespoons ketchup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 4 hamburger buns
Optional Toppings:
- Lettuce
- Tomato
- Onion
- Greek Yogurt Dill Sauce
Instructions
- Combine the ground flax seed and water in a small bowl to make the flax egg. Mix together and set aside for 5-10 minutes.
- Grate the beet using a box grater (or a food processor with the shredding attachment).
- Add the beets, black beans, flax egg, green onion, rolled oats, ketchup, onion powder, garlic powder, smoked paprika and salt to a food processor. Plus until the beans break down and the mixture is cohesive. It will be wet and sticky.
- Divide the burger mixture into 4 equal sections.
- Using your hands, form each section into a burger patty by shopping it into a ball, then slightly flattening it out. Aim to make them about ½" thick.
- Heat a cast iron pan over medium heat with the olive oil.
- Add the burger patties when the pan is hot. Let them cook for 5-6 minutes each side. Do not try to flip it early.
- Place each veggie burger on a bun and add your favorite toppings.
Notes
- I recommend using a cast iron pan for this, but any frying pan should work.
- If you don't have a food processor you can use a fork or potato masher to mash the beans, then use your hands to mix the rest of ingredients in.
Tried this recipe?Leave a comment below and tag @toshistable on social!
