Bomb Black Bean Beet Burger

This recipe makes meat question its very existence.

I currently have an obsession with veggie burgers of every shape and size, flavor and texture. I have always loved a good frozen veggie burger that you can easily pop in the toaster and slip between two pieces of warm bread, with pita, crumbled on a salad, scrambled with eggs or tofu, stuffed into a burrito, or smothered in ketchup. I mean, really, what is better than a patty packed with tasty veggies, weird soy products, and lots of sodium? I can’t say there’s very much. Well, perhaps boxed macaroni and cheese. I used to love velveeta shells with the highlighter orange powdered cheese. You know what I am talking about? Seriously, as I kid I loved loved loved boxed macaroni. I also used to love it mixed with something else of which I am not going to admit. Fortunately, I have outgrown that preferred taste.

I can understand the appeal of frozen or boxed meals. I have the luxury of cooking as my job, it’s my passion, and I’m always getting to work with the freshest ingredients. I sincerely understand that not everyone has that luxury, interest, or energy to cook a fresh meal every night of the week. I understand that others do not have the confidence or know how to make a hearty dinner. That is one reason I used to love veggie burgers so much. Believe it or not, I never used to cook like I do now. I enjoyed it. But I preferred baking cakes, which I couldn’t exactly live off of and feel healthy. My go to meal was heating up a nice mystery veggie burger, crumbling it on top of a giant salad with rice then tossed with lots of assorted vegetables that I had pre chopped before hand, avocado, and balsamic. I would literally eat this twice a day and be totally happy and content.

So I get it. I understand that other factors in our lives can often outweigh our diet and eating habits. But does it have to? Does there have to be a sacrifice?

I hope sharing this simple and scrumptious recipe with you might inspire a little interest and a little energy to make your own. You can make enough that you can wrap individually and freeze for when you need that easy, on the go burger. You can fry it, grill it, toast it or bake it. You can eat it any which way at any kind of occasion.  And everyone will love it.

Even the beet haters.

homecooked with love

Yields 8 Patties

Bomb Black Bean Beet Burger

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

• 16 ounces of Black Beans, rinsed and drained
• 1 cup cooked Quinoa
• 1/2 cup raw walnuts, ground or really finely chopped
• 1 small onion
• 1 small jalapeño
• 3/4 cup grated zucchini or carrot
• 1 cup grated beet
• 1 teaspoon cumin
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1-2 Tablespoons Chipotle Chili Powder *1 Tablespoon, taste for heat
• 1 Tablespoon Nutritional Yeast
• 1 teaspoon high mineral sea salt
• pinch of black pepper

Instructions

1. Preheat oven to 400 degrees F *See notes
2. Start cooking quinoa (follow direction on the packing to yield 1 cup)
3. In a sauté pan on medium heat, add splash of oil then add chopped onion and jalapeño
4. Saute for 3-4 minutes or until onions start to become translucent
5. Add the grated zucchini (not the beet)
6. Continue to saute for another few minutes until the zucchini become soft
7. Remove from heat, place in a mixing bowl and let cool for a few minutes
8. While veggies are cooling, chop or grind walnuts into a meal
9. Using a spatula or wide spoon, press the onion and zuchinni mixture firmly up the side of bowl to squeeze out any excess water. You can simply pour the water into sink being careful not to dump the entire bowl into sink. This is the method for the least amount of dirty dishes.
10. Add the beans to mixing bowl and mash with hands or potato masher. You are looking for texture so it's okay to leave half mashed.
11. Add the beets, quinoa, spices, salt and pepper, nutritional yeast, and walnuts and stir with hands or wooden spoon.
12. Form into about 3-4 inch patties that are about 1-2 inches thick. You do not need to measure. Just form a patty shape that you prefer. *Note: these will not shrink like beef burger patties.
13. If eating right away, for best results, lightly fry on medium-low heat in a large pan with coconut oil for about 8 minutes on each side to create a nice crispy outside and cooked inside. *This will vary depending on thickness of patty. Be careful not to dry out patty when frying for baking.
14. Serve on your favorite bun, roasted beet hummus (photographed above), avocado, sprouts and some spicy sriracha mayo for that extra kick.

Notes

If looking for low maintenance method or to freeze and eat later, you can bake the patties rather than pan frying. In a 400 degree oven, place evenly on a parchment lined baking sheet and par bake for 8-10 minutes on one side then flip halfway through and bake for another 8-10 minutes. Again, you are looking for a nicely toasted patty. Let cool completely then tightly wrap individually in aluminum foil. Place in a freezer safe bag and freeze for up to one month. To reheat, let thaw then bake at 400 degrees for 8-10 minutes on each side or pan fry on medium-low heat for about 8 minutes on each side.

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https://www.wilderootsprovisions.com/bomb-black-bean-beet-burger/