These rustic, earthy, fiber and protein-packed burgers are made with a savory, yet refreshingly light blend of vibrantly red and naturally sweet beets, creamy cannellini beans, and nourishing walnuts. Serve these nestled between a grainy whole wheat bun, with a generous heap of lettuce, sunflower sprouts, sweet relish, and a healthy schmear of spicy horseradish mustard and natural ketchup.
Red Onion and Beet Burger [Vegan]
- 2 pounds beets, thoroughly cleaned
- 1 medium red onion, peeled
- 1 1/4 cups rolled oats
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 2 15-ounce cans cannellini beans, thoroughly drained and rinsed
- 1/2 cup raw walnuts
- 4 tablespoons olive oil, divided
- In a food processor fitted with a grater attachment (or using a handheld box-grater), finely grate beets and red onion. Transfer to a fine-mesh strainer or cheese cloth and press out as much excess liquid as possible. Transfer to a large bowl. Add rolled oats, garlic, and rosemary and thoroughly combine with your hands. Set aside.
- In a high-speed blender or food processor fitted with an "S"-blade, process cannellini beans and walnuts until very smooth. Scoop into a large bowl with beet mixture, then using your hands, thoroughly combine. Form mixture into 8 evenly-sized balls, then flatten until about 1-inch thick patties. Allow patties to sit for about 30 minutes, allowing the oats to absorb some of the moisture.
- Preheat oven to 350°F and set the rack in the middle. Line a baking sheet with foil and lightly grease with olive oil. Bake the patties for 15 minutes, flipping gently after 5 minutes. Remove from oven.
- Preheat 1 tablespoon olive oil over medium-high heat in a non-stick skillet. Add 2 patties to pan and cook for 2 minutes. Gently flip and cook for an additional 2 minutes. Remove from heat, then repeat (adding 1 tablespoon oil per 2 burgers) for the remaining 6 patties.