Whole Food, Plant-Based Recipe Smoky Black Beet Burgers
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorThe combination of seasonings, walnuts, mushrooms, beets and quinoa give this burger a lot of flavor as well as a lot of protein. The texture is also really nice. Perfect for the family or serving at a party. Makes eight 3″ burgers.
Ingredients
¾ cup cooked quinoa
- ½ large red onion, finely diced (yields ¾ cup)
- 1 cup mushrooms, finely chopped
- 1 15-oz can no-salt black beans, drained and rinsed
- 1 cup raw beets, finely grated
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ½ cup raw walnuts (alternatively, use ground oats)
- Freshly ground black pepper
Instructions
1. Place a large skillet over medium heat.
2. Sauté onions 3-5 minutes with water or broth until they are soft and transparent.
3. Add all spices and mushrooms and cook until slightly brown, or for about 3 minutes.
4. Transfer the onion mixture to a large bowl.
5. Add beans and mash. (You are looking for a rough mash. Leave a rough texture.)
6. Add cooked quinoa, raw grated beets, and walnuts, and mix thoroughly.
7. Preheat the oven to 375°F. Line a baking sheet with parchment paper or Silpat baking mat.
8. Form patties by using a jar lid lined with plastic wrap. You can make additional burgers with this method. (Alternatively, you can take a handful and shape into patties.) The thicker you make the patties, the “juicier” and heartier they’ll be. I aim for ½" thickness.
9. Bake for 30-45 minutes, flipping at the halfway mark. If you want them crispier, which may dry out the patties, you will need to cook them longer.
10. Serve on small buns with greens, and any toppings you desire.
