5 from 3 votes
Beet and Black Bean Burgers
Beet and black bean veggie burgers with carrot slaw and mashed avocado are an incredibly tasty, nutrient-dense meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
9
burgers
Calories:
248 kcal
Course:
Main Course
Cuisine:
American
Ingredients
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
Instructions
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.
Cup of Yum
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
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: 9 burgers
Amount Per Serving
Calories 248
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.