These burgers are made from smoky barbecue sauce-covered shredded beets, meaty black beans, and rice. To contract the smoky flavor of the beets, these burgers would be great served with a creamy hummus on a toasty bun, piled high with greens. If you're planning a cookout, then you can save time by making big batches and then freezing them for your big event, or for any day that you're pressed for time.
Smoky Black Bean and Beet Burgers [Vegan]
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 15-ounce can low-sodium black beans, drained and rinsed
- 13 ounces beets, roasted and shredded
- Vegan barbecue sauce
- 1 1/2 cups cooked brown rice
- 1 cup old-fashioned oats
- 1 flax egg (1 tablespoon ground flaxseed, plus 3 tablespoons water)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until softened, 5-6 minutes. Place the mixture in a large bowl and let cool. Add the beans and mash them coarsely with a potato masher or fork, leaving some beans whole.
- Combine the shredded beets with enough barbecue sauce to coat them and then combine with the cooked rice. Pulse the oats in a mini food processor until finely ground. Add the ground oats to the bowl along with the flax egg, cumin, smoked paprika, salt, and cayenne pepper. Stir to combine all ingredients well.
- Form the mixture into 8 patties, compacting them with your hands so that they hold together. Refrigerate until firm, ideally a few hours or overnight.
- Spray a nonstick skillet with olive oil and add the burgers. Cook 4-5 minutes until a crust forms, then flip and cook another 4-5 minutes on the other side. Alternatively, you can bake the burgers in the oven at 400°F for 10 minutes on each side.
- Serve the beet burgers on hamburger buns and top with baby greens.