Black Bean, Beet and Mushroom Burgers

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Black Bean, Beet and Mushroom Burgers

Sure, we can grill all the vegetables we want and they would be delicious, but no summer barbecue is truly complete without the main event, the (veggie) burger. We’ve all been there; on a hot summer night, sitting outside surrounded by friends or family and being served a thin, sad patty that comes out of the frozen aisle. Not anymore! These homemade veggie burgers will have you saying goodbye to those frozen patties and have everyone else eyeing you with envy. Better yet, ditch the meat entirely and serve these veggie burgers to everyone, they’re guaranteed to please even the most devoted carnivores.

The black beans and mushrooms are what give these burgers substance and a meaty texture while also supplying protein and fiber from the beans, and selenium, copper, potassium and zinc from the mushrooms. The beets mimic the red colour that traditional burgers have and are full of calcium, iron and vitamins A and C.

Serve them CLT (coconut chip, lettuce and tomato) style with our Smoky Cheeze Superfood Coconut Chips and homemade mustard or barbeque sauce, or go for a ranch style with our Rockin’ Ranch Superfood Coconut Chips.

Black Bean, Beet and Mushroom Burgers
Serves 4
Satiating Black Bean, Beet and Mushroom Burgers that will delight herbivores and omnivores alike.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Burgers
  1. 1 cup cooked quinoa
  2. 1/2 tbsp virgin coconut oil
  3. ½ large yellow onion, diced
  4. 1 cup mushrooms, finely chopped
  5. 1 cup grated beet (approx. 2 small beets)
  6. 1 1/2 cups or 15 oz. can black beans, rinsed and mashed
  7. 1 tsp cumin
  8. 1 tsp turmeric
  9. 1 tsp smoked paprika
  10. ½ cup walnuts, finely ground into a meal
Instructions
  1. Preheat oven to 375°F
  2. Start by cooking the quinoa according to the directions on the package.
  3. While the quinoa cooks, prepare the other ingredients. Dice the onion, chop the mushrooms, peel and grate the beets, and mash the beans.
  4. Heat a large skillet over medium-low heat with a bit of coconut oil. Add the onions and sauté until soft and translucent, approximately 5 minutes. Add the mushrooms to the pan and cook until slightly brown, approximately 3 minutes. Once cooked, remove from heat and let cool.
  5. In a separate bowl, combine the grated beets, beans, quinoa, walnut meal and spices and stir. Add the onion and mushroom mixture and mix until everything is well combined and the texture is firm enough to form patties.
  6. Form 8 patties from the mixture and place on a parchment-lined baking sheet.
  7. Let the patties chill in the fridge for 10 minutes to firm, then place in the oven and bake for 35 minutes. Once cooked, let cool before serving with your favourite burger toppings. Enjoy!
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