Black Bean Beet Burgers

• Vegan
• Gluten free

• Produce

  • 1/3 cup Beets, cooked red
  • 1 cup Black beans, dry
  • 1 tsp Garlic powder
  • 1 Onion, small

• Condiments

  • 2 tsp Mustard, brown
  • 2 tbsp Soy sauce
  • 2 tbsp Tahini

• Pasta & Grains

  • 3/4 cup Brown rice, dry cooked
  • 1 cup Oats, quick-cooking

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Liquids

  • 3 tbsp Water

Found on oatandsesame.com

Description

Ingredients

• 1 cup dry black beans, cooked or 1 15.5oz can canned beans, drained
• ¾ cup dry brown rice, cooked
• 1 cup quick cooking oats
• 1 small onion, diced
• ⅓ cup cooked red beets, shredded
• 2 tbs chia seeds
• 3 tbs water
• 2 tbs tahini
• 2 tbs soy sauce
• 2 tsp brown mustard
• 1 tsp garlic powder
• ½ tsp chili powder
• 1 tsp smoked paprika
• ½ tsp pepper
• ½ tsp salt

Directions

• Cook beets, black beans (if not using canned) and brown rice - all separately.
• When the black beans are cooked and tender, mash them in a large bowl.
• Gently mix in all the other ingredients until incorporated. The mixture will be slightly sticky and have a lot of texture, not smooth.
• Divide the mixture into the size and amount of burgers desired. Flatten them to an even consistency.
• Lay the burgers on a parchment lined baking sheet and bake for approx. 10 minutes at 350.
• At this point you can freeze them for future meals or fry them on the stove in a griddle pan with a little olive oil until the sides are crisp and griddle lines form on each side. A few minutes per side.
• Top with avocado, salt, pepper, salsa...anything you would like - its your burger!