No one in my family likes beets. We just don’t care for the “earthy” flavor they are infamous for. However, I found myself with some beets that I needed to use in some way….and for some reason I could not even give them away. I cannot imagine why….
So, instead of creating waste, I created this recipe for Beet & Bean Burgers. When I say these burgers were a hit, I am seriously UNDER-stating it!! We ALL loved these, even my most picky eater! Todd turned them into gourmet burgers the next day for lunch, and they were even better. These are even good cold! I hope you give them a try, and let me know what you think!
This recipe makes a lot so you can use them for batch cooking, which is what we do every week, or you can freeze some for later. Cooked or uncooked, these will last all week in the fridge.
Beet and Bean Burger
Ingredients
- 2 Large Onions diced
- 2 Large Beets shredded
- 1 Bulb Garlic The whole bulb! Minced
- 3 Cups Mushrooms (any edible type will work) diced
- 2 15 oz Cans of black beans drained and rinsed
- 2 Cups Brown rice Precooked
- 2 Cups Old Fashioned Rolled Oats Uncooked
- 2 Tubers Turmeric Root (pinky size)
- 4 Tbsp Flaxseed Ground
Dry Spice Mix
- 1 Tsp Dry Mustard
- 1 Tsp Coriander Powder
- 1 Tsp Cayenne Powder
- 2 Tbsp Smoked Paprika
- 2 Tsp Cumin Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
Instructions
- Preheat oven to 375*.
- Combine all ingredients in a very large bowl or pot and mix them WELL.
- Form into patties that are roughly the same size. I absolutely love my patty press (see Chef Tips section below).
- Lay out on a baking pan and bake for 45 minutes.
- I sprinkled the tops with a LITTLE sea salt and pepper but this is optional.
- Pull them out and turn them over, and bake for another 20-25 minutes until they look browned on the outside.
CHEF TIPS
*I DO NOT count calories or other macro or micro nutrients.
*This recipe made 11 thick patties (they will shrink a bit during cooking as the moisture evaporates) but you could easily get 12-16 burgers out of this mixture. You can half this recipe for approximately 6 burgers if you don’t want to make 12-16 burgers.
*If you want them consistently sized, I would suggest measuring them out with a 1/2 or 3/4 measuring cup.
*Turmeric and beets can stain your hands, your counters, your equipment…it did not stain my patty press, and I used gloves on my hands.
*Line the baking sheet with parchment paper or a silicone mat and you won’t have issues of sticking without the use of oil
*You can put parchment paper between the burgers and freeze for cooking later or you can cook them and freeze them for later use….either way, this recipe is great for batch cooking.
*You could also grill these….don’t ask me how long, use your judgement.
*I DO NOT use affiliate links. Any links or information provided are to aid you in finding the products I use if you so desire. I DO NOT get a commission, obviously.
*The patty press is awesome!! I love it for its consistency. You just drop a liner in, drop your mixture in and another liner and press applying even pressure which helps the burgers hold together without the use of eggs or other binding agents. Repeat. You lift all the patties out at once and separate. They separate easily and hold together. This patty press is called Mr BBQ Multi Layer Burger Press and Container. I bought this at Sportsman’s Warehouse for $12.99. They still have them in stock here. It is worth every penny!! You can also do a Google shopping search for the name of the patty press and find it for similar prices elsewhere.
