SMOKY BLACK BEAN BEET BURGERS
These smoky black bean beet burgers feature beans, quinoa, mushrooms and beets that, together, create an extremely satisfying dish. Protein is usually the “star” of any dish, and often times we find protein in the form of meat, eggs or dairy, but there’s a whole world of plant-based proteins that are equally as delicious and satisfying. These burgers have a hint of smokiness from the paprika. The smoked paprika is crucial to pulling the flavors together in these patties. We paired our burgers with a purple cabbage slaw for a nice crunch and topped them with pea shoots and a spicy ketchup. Burgers of any kind are always fun to make in a group because no matter the age or size of the crowd, everyone can customize them with cheese, condiments and other fixins!
DIRECTIONS
- 1. Heat a large skillet over medium-low heat and add olive oil.
- 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
- 3. When the onions are soft (about 5 minutes) turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
- 4. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
- 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
- 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
- 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
- 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
- 9. Serve on small buns or atop mixed greens with desired toppings.