AuthorLesia Petriziocount 1 8 oz burger as 1 protein and 1/2 starch
makes eight 8 ounce burgers
Preheat the oven to 400 and line a baking sheet with parchment paper. If you are going to cook today. These are freezable for 3 months.
get out your food processor and pulse the cooked black beans and rice until thoroughly combined. It should look like chop-meat. Transfer to a medium bowl. Set aside
Heat a medium skillet over medium heat , then add the oil. Add the taco Seasoning and cook, stirring often, until fragrant, about 1 minute.
add the beet, carrot, and onion and cook, stirring often until the vegetables are soft. About 5 minutes.
Add the vinegar, tomato paste, and garlic and cook until the tomato paste has darkened and thickened, about 3 minutes. There should be almost no moisture left in the pan. If there is, use a slotted spoon when transferring the vegetables in the next step to avoid soggy burgers.
Remove from the heat and add he salt; season with pepper to your liking. Add the vegetable mixture to the bean and rice mixture. Stir until thoroughly combined.
Put on rubber gloves, your are dealing with beets.
Get a small lid that has a lip. I have included a photo. You want the burgers to be even for even cooking.
Weigh out 8 ounces and mold to the lid. You should have 8, eight ounce patties
You can cook right away or freeze for 3 months.
If cooking place burgers on parchment paper and bake for 30 minutes then flip and cook for another 10 minutes. Let cool on baking sheet. Do not move hot.
Ingredients
Directions
Preheat the oven to 400 and line a baking sheet with parchment paper. If you are going to cook today. These are freezable for 3 months.
get out your food processor and pulse the cooked black beans and rice until thoroughly combined. It should look like chop-meat. Transfer to a medium bowl. Set aside
Heat a medium skillet over medium heat , then add the oil. Add the taco Seasoning and cook, stirring often, until fragrant, about 1 minute.
add the beet, carrot, and onion and cook, stirring often until the vegetables are soft. About 5 minutes.
Add the vinegar, tomato paste, and garlic and cook until the tomato paste has darkened and thickened, about 3 minutes. There should be almost no moisture left in the pan. If there is, use a slotted spoon when transferring the vegetables in the next step to avoid soggy burgers.
Remove from the heat and add he salt; season with pepper to your liking. Add the vegetable mixture to the bean and rice mixture. Stir until thoroughly combined.
Put on rubber gloves, your are dealing with beets.
Get a small lid that has a lip. I have included a photo. You want the burgers to be even for even cooking.
Weigh out 8 ounces and mold to the lid. You should have 8, eight ounce patties
You can cook right away or freeze for 3 months.
If cooking place burgers on parchment paper and bake for 30 minutes then flip and cook for another 10 minutes. Let cool on baking sheet. Do not move hot.
