count 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.
Serving Size 8 oz
Servings 0