Black Bean Beet Burgers Recipes

Steps:

• Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
• Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
• Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
• Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
• Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.

Steps:

• 1. Heat a large skillet over medium-low heat and add olive oil.
• 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
• 3. When the onions are soft (about 5 minutes) turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
• 4. Remove from heat and add black beans and mash. You're looking for a rough mash, so you can leave a bit of texture if you want.
• 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
• 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
• 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
• 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it's not necessary.
• 9. Serve on small buns or atop mixed greens with desired toppings.