Smoky Black Bean Beet Burgers

Smoky Black Bean Beet Burgers might be just the American recipe you are searching for. One portion of this dish contains around 5g of protein, 1g of fat, and a total of 81 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 34 cents per serving. 388 people have made this recipe and would make it again. It is brought to you by Minimalist Baker. It works well as a side dish. If you have smoked paprika, cumin, chili powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Black Bean Burgers With Smoky Red Pepper Sauce, Beet and Black Bean Burgers with Carrot Slaw, and Best-Ever Beet and Bean Burgers.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and saut, seasoning with a pinch each salt and pepper.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.Remove from heat and add black beans and mash. Youre looking for a rough mash, so you can leave a bit of texture if you want.Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill - see notes).Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer theyll take to cook through, but the juicier and heartier theyll be! Thinner patties will cook faster.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 its not necessary.Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.

 

Step by step:

1. Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and saut, seasoning with a pinch each salt and pepper.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.

2. Remove from heat and add black beans and mash. Youre looking for a rough mash, so you can leave a bit of texture if you want.

3. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill - see notes).Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer theyll take to cook through, but the juicier and heartier theyll be! Thinner patties will cook faster.Arrange burgers on a baking sheet and brush or spray the tops with olive oil.

4. 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 its not necessary.

5. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.

Nutrition Information:

covered percent of daily need