Bite into this hearty plant based beetroot black bean burger.
While I love beets, they need a little T.L.C. or else you may find they are a bit too earthy, for your liking. Usually roasting them first will mellow out the flavor but this recipe modify’s the flavor with a good dose of sautéed onion, garlic, spices and coconut aminos, plus a favorable ratio of black beans to beets, so it is not too beet-y. I got you. 😉
The beets are the best part of the burger in my opinion, they are slightly sweet which pairs well with the chili powder, I like to add a kick of with fresh chili peppers or cayenne too. If you like it a bit spicy but these burgers just as delicious without the heat too.
Sandwich between bread, a gluten free or sprouted grain bun or lettuce bun with tomato, onion, cucumber and my favorite tahini chili sauce, I’ll have to share this super simple recipe soon!
You can also eat this Beetroot Black Bean Burger by itself or on top a pile of greens, with brown rice for a nourish bowl.
Beet’s Nutrition
Hello fiber, these burgers are an excellent way to really up your fiber intake for regular digestion but also eating a variety of plant based foods including beets can support a healthy gut microbiome.
Beets are full of antioxidants that support brain function, lowering blood pressure and protecting your heart as well as supporting your body’s natural detoxification processes.
Batch Cook Beet Burgers
You can make this recipe ahead of time keeping in refrigerator for up to 5 days in air tight container. Wrap individually in parchment paper and freeze for up to one month. Thaw and reheat in oven or toaster oven.
Beetroot Black Bean Burger
Ingredients
- 3 large beets, washed & peeled
- 2 cans black beans, rinsed & drained
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons coconut aminos
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- black pepper to taste
- pinch of salt
Instructions
- In large cast iron skillet sauté onions until translucent, add garlic and spices.
- Stir in beans, mashing gently with spatula or hand masher.
- In food processor add beets to grate into fine strips.
- Preheat oven to 350°F
- Combine all ingredients in large bowl, mix well add coconut aminos.
- Line a baking sheet with parchment paper.
- Use a small scoop or pinch a palm size amount to shape out into patties.
- Place beet patties on baking sheet
- Bake for 35 minutes
- Enjoy!
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