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Scarlet Black Bean Burgers

Scarlet Black Bean Burgers

Prep Time:

15 minutes

Cook Time:

25-30 minutes

Servings:

10 burgers

Difficulty:

Easy

Scarlet Black Bean Burgers Recipe

Veggie burgers are a wonderful way to eat deliciously and healthfully while taking advantage of ingredients you have on hand. Compare the ingredients of most store-bought versions to this recipe, and you’ll understand why making your own is worth a little bit of effort. Made from whole foods, these Scarlet Black Bean Burgers have a delightfully hearty and chunky texture with little nubs of crunchiness from the walnuts. A few simple spices lend a subtle, smoky flavor. Along with a savory and satisfying meal, you’ll get a healthy dose of protein, fiber, and lots of vitamins and minerals. You won’t get that from ground beef!

We can thank raw beets not only for the vibrant scarlet color, but for the many health benefits they contribute. Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium, which is essential for healthy nerve and muscle function, and manganese – good for your bones, liver, kidneys, and pancreas. Even the most committed beet-haters won’t necessarily be able to discern the flavor, but they’ll enjoy the wholesome taste and benefit from the nutrients.

Experiment by substituting your favorite beans, vegetables, and spices to make and endless variety of burgers – just keep the proportions relatively stable and the sky is the limit! Serve with Avocado Scallion Sauce for a real treat.

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    2-3 tablespoons of oil for baking tray

    1 medium beet, cut into chunks, about 1 cup

    2 medium carrots, cut into large pieces, about 1/2 cup

    1 small onion, peeled, cut into chunks, about 3/4 cup

    5 ounces white or cremini mushrooms (half of a standard 10 ounce package)

    3-4 cloves garlic, peeled

    1 cup whole oats

    1/2 cup walnuts

    2 teaspoons chili powder

    2 teaspoons smoked paprika

    1 teaspoon cumin

    1 teaspoon salt

    1 (14 ounce) can black beans, drained and rinsed

    1/2 cup vegan mayonnaise

    Buns for serving

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    1

    Preheat oven to 375ºF. Line a baking tray with parchment paper. Spread olive oil on parchment paper. Set aside. Place beets, carrots, onion, mushrooms, and garlic in the bowl of a food processor. Pulse until finely chopped. Empty into a large bowl. Next, place oats, walnuts, chili powder, paprika, cumin, and salt into the processor and pulse until chopped, leaving some texture to the nuts and oats. Empty into bowl with beet mixture. Finally, place beans and mayonnaise in food processor and pulse to combine, leaving some texture to the beans. Empty into the bowl with the other ingredients and mix everything together.

    2

    Using a portion scoop or a large soup spoon, scoop mixture onto prepared baking tray. Use an offset spatula or knife to pat down and create uniform patties that are 1 1/2 inches thick. Place tray in oven and bake for about 25 minutes. Remove tray from oven and let burgers sit for about 5 minutes to set. Serve alone or on buns or pitas with slices of avocado on top. Refrigerate extra cooked burgers for up to 5 days, or freeze between layers of parchment paper in a covered container.

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