A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal!
Black Bean Beet Burger
- 1 medium beet (or 3/4 cup cooked and grated)
- 1 cup rolled oats
- 1/2 cup walnut pieces
- 1/2 cup red onion chopped
- 1/3 cup mushrooms chopped
- 1 1/2 cup cooked black beans, rinsed and drained
- 2 tablespoons tahini or almond butter
- 1 tablespoon ground flaxseeds
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh parsley chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/2 tablespoon freshly ground coffee
- 1 tsp (packed) golden brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon dried oregano
- 1/4 tsp paprika
- Vegan Eggplant Bacon
- Vegan cheese sauce or any vegan cheese of choice
- Red Onions
- Buns of choice
- First, cook the beet. Heat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly and then wrap the beet in aluminum foil. Place into the oven directly on the rack to roast until easily pierced with a fork, about 50 to 60 minutes. Be sure the opening of the foil is facing up so it does not drip! Carefully remove from the oven and set aside to cool.
- Once the beet is cool and easy to handle, shred the beet. You will only need 3/4 cup, so reserve any extras for future use. Shredded beets go great in salads and Buddha bowls.
- Pulse the oats and walnuts in a food processor until they are finely ground. Add in the remaining ingredients, including the shredded beets, and pulse until well combined but not mushy. You still want it to be chunky so that the burger has texture; if it is too processed the burger may become mushy after baking. To test it, pinch some of the mixture in between your thumb and index finger. It should hold together. If the mixture is too wet, add more oats. If the mixture is too dry, add water, 1 tablespoon at a time.
- Transfer the mixture to a bowl and place it in the refrigerator to set for about 30 minutes. In the meantime, preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
- Remove the dough from the refrigerator and divide the dough into 6 patties. Each patty was about a heaping 1/3 cup and about ½-inch thick.
- Arrange the burgers onto the lined baking sheet. Rub in a generous amount of the coffee rub onto one or both sides of the patty, depending on how much you want to go for! Place into the oven for 25 minutes, flipping halfway through. The patties should be lightly browned. Cool the patties for about 10 minutes before serving.
- Assemble the burgers as desired. We served ours on our favorite burger buns with lettuce, tomato, pickles, vegan eggplant bacon, cheese sauce, and red onions. Enjoy!
- Note that you will only use about 1/4-1/2 of the coffee rub.
- The nutrition facts are for the burger patty and the coffee rub only.
- To cook the patties on the stove, heat a cast iron skill or a medium skillet of choice over medium heat with a tablespoon or two of oil. Once heated, add in the patties (only 2-3 at a time to avoid overcrowding) and cook for about 8 minutes, flipping every 2 minutes. If any pieces break off when you flip the burgers, just pat them back into place. with your spatula. Try not to overcook as they may dry out.
- You can store them (after cooking) in an airtight container in the refrigerator for up to a week or in the freezer for one month. To reheat, you can either microwave them in quick 30-second bursts or heat them in a 350°F oven until they are warmed through.
- If you would like to make the burger mix ahead of time, you can refrigerate the uncooked burger mix in an airtight container for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Entree, Burgers
- Cuisine: Vegan
Keywords: Entree, Burger, Lunch, Beets, Black beans, Protein