Smoky black bean & beet burgers

Discussion in 'Recipes' started by Veganite, May 10, 2018.

  1. Veganite

    Veganite Super Moderator Staff Member

    Jul 30, 2017
    Vancouver, BC
    +705 / 1 / -2
    These are so good!

    • 3/4 cup cooked quinoa
    • 1/2 large red onion, finely diced (3/4 cup)
    • 1 cup finely chopped mushrooms (shitake, baby bella, or white button)
    • pinch each salt & pepper
    • 1 15-ounce can black beans, well rinsed and drained
    • 1 cup finely grated raw beet
    • 1 tsp cumin
    • 1/2 tsp chili powder (or sub extra cumin)
    • 1/4 tsp smoked paprika
    • 1/2 cup raw walnuts, crushed or ground into a loose meal
    1. Heat a large skillet over medium-low heat and add some veggie stock or water. Once bubbling hot add the onion and sauté, seasoning with a pinch each salt and pepper. Add more stock as needed, but being careful not to make soup.
    2. 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.
    3. 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.
    4. 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).
    5. 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 (190 C), (skip this step if cooking on the grill).
    6. Line a baking sheet with some parchment paper. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
    7. Arrange burgers on the baking sheet and bake at 375 F (190 C) 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.
    8. Serve on fresh vegan friendly buns or on a heap of mixed greens with various desired toppings.

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