A vegetarian burger with fresh roasted beets, black beans and brown rice. Topped with avocado and a side of greens and you have a nutrient dense meal that can easily be made ahead of time and frozen for fast weeknight meals.
When my parents were in town, I tried to fool my dad into believing this was a real burger. The color is there, but he didn’t buy my plot to feed him vegetables. Even though I covered it with melted cheese and a bun. He still ate it, but there was some grumbling. He’s a meat and potatoes kind of guy.
I on the other hand love these burgers. I couldn’t eat them anytime of the day. Pop a fried egg on top with salsa and call it breakfast!
- 1 cup dry black beans, cooked or 1 15.5oz can canned beans, drained
- ¾ cup dry brown rice, cooked
- 1 cup quick cooking oats
- 1 small onion, diced
- ⅓ cup cooked red beets, shredded
- 2 tbs chia seeds
- 3 tbs water
- 2 tbs tahini
- 2 tbs soy sauce
- 2 tsp brown mustard
- 1 tsp garlic powder
- ½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp pepper
- ½ tsp salt
- Cook beets, black beans (if not using canned) and brown rice - all separately.
- When the black beans are cooked and tender, mash them in a large bowl.
- Gently mix in all the other ingredients until incorporated. The mixture will be slightly sticky and have a lot of texture, not smooth.
- Divide the mixture into the size and amount of burgers desired. Flatten them to an even consistency.
- Lay the burgers on a parchment lined baking sheet and bake for approx. 10 minutes at 350.
- At this point you can freeze them for future meals or fry them on the stove in a griddle pan with a little olive oil until the sides are crisp and griddle lines form on each side. A few minutes per side.
- Top with avocado, salt, pepper, salsa...anything you would like - it's your burger!
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