Spicy Black Bean and Beet Burgers

Spicy Black Bean and Beet Burgers
Authoradmin
Rating

count 1 8 oz burger as 1 protein and 1/2 starch
makes eight 8 ounce burgers

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Yields8 Servings
 15 oz cooked black beans
 1 cup cooked brown rice
 1 tbsp olive oil
 2 tbsp homemade taco seasoning - see recipe below
 1 beet raw, peeled and grateduse food processor if you have one, wear rubber gloves
 1 carrot, raw, peeled and grateduse food processor if you have one
 ½ yellow onion finely diced
 2 tbsp apple cider vinegar
 2 tbsp tomato paste
 3 garlic cloves, minced
 ¼ tsp Morton's lite salt
 black pepper to taste
Taco Seasoning
 3 tbsp ground cumin
 2 tbsp chili powder
 2 tbsp sweet or smoked paprika
 2 tsp dried oregano
 1 tsp crushed red pepper
 makes 1/2 cup
1

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.

2

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

3

Heat a medium skillet over medium heat , then add the oil. Add the taco Seasoning and cook, stirring often, until fragrant, about 1 minute.

4

add the beet, carrot, and onion and cook, stirring often until the vegetables are soft. About 5 minutes.

5

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.

6

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.

7

Put on rubber gloves, your are dealing with beets.

8

Get a small lid that has a lip. I have included a photo. You want the burgers to be even for even cooking.

9

Weigh out 8 ounces and mold to the lid. You should have 8, eight ounce patties

10

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.

Category

Ingredients

 15 oz cooked black beans
 1 cup cooked brown rice
 1 tbsp olive oil
 2 tbsp homemade taco seasoning - see recipe below
 1 beet raw, peeled and grateduse food processor if you have one, wear rubber gloves
 1 carrot, raw, peeled and grateduse food processor if you have one
 ½ yellow onion finely diced
 2 tbsp apple cider vinegar
 2 tbsp tomato paste
 3 garlic cloves, minced
 ¼ tsp Morton's lite salt
 black pepper to taste
Taco Seasoning
 3 tbsp ground cumin
 2 tbsp chili powder
 2 tbsp sweet or smoked paprika
 2 tsp dried oregano
 1 tsp crushed red pepper
 makes 1/2 cup

Directions

1

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.

2

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

3

Heat a medium skillet over medium heat , then add the oil. Add the taco Seasoning and cook, stirring often, until fragrant, about 1 minute.

4

add the beet, carrot, and onion and cook, stirring often until the vegetables are soft. About 5 minutes.

5

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.

6

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.

7

Put on rubber gloves, your are dealing with beets.

8

Get a small lid that has a lip. I have included a photo. You want the burgers to be even for even cooking.

9

Weigh out 8 ounces and mold to the lid. You should have 8, eight ounce patties

10

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.

Spicy Black Bean and Beet Burgers
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