Beet and Black Bean Burgers

Name: Beet and Black Bean Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 burgers
Ingredients: 1 beet; 2.5 cups brown rice; 1 (14-ounce) can black beans; 1.5 teaspoons salt; 2 teaspoons cumin; 2 cups carrot; 1 apple; 1/3 cup dried cranberries; 2 tablespoons sunflower seeds; 1/3 cup walnut; 2 tablespoons orange juice; 1 tablespoon lime juice; 2 tablespoons olive oil; 1 teaspoon pure maple syrup; 1/4 teaspoon cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt

User Reviews

5

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
9 burgers
Calories
248 kcal
Course
Main Course
Cuisine
American

Beet and Black Bean Burgers

Tyler Espinosa

Report

Beet and black bean veggie burgers with carrot slaw and mashed avocado are an incredibly tasty, nutrient-dense meal!

Share:

I Made This!

Be the first!

Print

36 people printed this

Save this

Be the first!

Ingredients

Servings

Beet and Black Bean Burgers

1 beet 2-1/2 cups shredded, large, red
2.5 cups brown rice cooked
1 (14-ounce) can black beans drained and rinsed
1.5 teaspoons salt to taste, sea salt
2 teaspoons cumin ground

Carrot Slaw:

2 cups carrot shredded
1 apple grated, small size
1/3 cup dried cranberries see note*
2 tablespoons sunflower seeds roasted
1/3 cup walnut chopped, raw
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons olive oil
1 teaspoon pure maple syrup
1/4 teaspoon cumin ground
1/4 teaspoon ground cinnamon
1/8 teaspoon salt to taste, sea salt

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Prepare the Carrot Slaw:

Add the first five ingredients for the slaw to a mixing bowl. Stir together the last 7 ingredients in a bowl to make the dressing. Pour the dressing over the carrot-apple concoction and toss everything together until well-combined. Taste the slaw for flavor and add more sea salt or lime juice to taste. Store in a sealed container in the refrigerator for up to 5 days.

Prepare the Black Bean Burgers:

Chop the beet into large chunks and place it in your food processor. Process until beet is reduced to rice-sized peices.
Add the remaining burger ingredients to the food processor and continue processing until very-well combined. You'll need to stop the food processor to scrape the sides several times. The mixture should be sticky - this is normal!
Heat a cast iron (or non-stick) skillet over medium heat with enough olive oil to generously coat the surface. Form the beet mixture into patties while you're waiting for the skillet to heat. Carefully place patties on the hot skillet (I cook 4 at a time), and cook 2 to 3 minutes per side, until hot and crispy.
Serve beet burgers with your favorite toppings on your favorite bun (or go bunless) with carrot slaw. Burgers can be stored in a sealed container in the refrigerator for up to 5 days, or frozen.

Notes

*I recommend using juice sweetened dried cranberries instead of sugar-sweetened for a lower sugar option

Nutrition Information

Show Details

Serving 1burger (of 9) Calories 248kcal (12%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Sodium 478mg (20%) Fiber 7g (28%) Sugar 11g (22%)

Nutrition Facts

Serving: 9burgers

Amount Per Serving

Calories 248 kcal

% Daily Value*

Serving	1burger (of 9)
Calories	248kcal	12%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	478mg	20%
Fiber	7g	28%
Sugar	11g	22%