Roasted Beets and Bean Burger

This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.

 

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The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.

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The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.

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The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand

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And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.

 

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Let’s get to the recipe then…

 

Roasted Beets and Bean Burger

  • Servings: 6-8
  • Difficulty: moderate
  • Print

A Vegan GF burger

Credit: foodforthesoul00.com

Ingredients

2 whole organic beets

1 whole head of garlic ( or 1 tsp garlic powder)

1 1/2 cup black beans soaked overnight

1 red onion

1 whole green chili

1 tsp cumin powder

1 cup walnuts

1 cup of fresh herbs ( Basil, parsley, oregano)

1/2 to 1 cup gluten-free rolled oats or 2-3  tbsp potato flour

Oil for frying

Salt to taste

 

Directions

Wrap the beets in foil and roast in a 350-degree oven for 35 mins.

Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.

Pressure cook the soaked beans until tender and drain

Grind the walnuts and the oats into a meal in separate bowls

Grate the beets in the large bowl.

Coarsely grind the red onion and chili and add to the bowl

Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans

Add the walnut meal spices and the herbs and mix well.

Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough

Shape into patties and pan fry about 4 mins on each side.

You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.

I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.

 

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21 thoughts on “Roasted Beets and Bean Burger”

  1. That’s one interesting burger. I love the color and beets are very popular around this part of the world. Could one make them in the shape of a falafel and deep fry them?

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  2. I love the looks of this recipe, and the ingredients sound great — good for vegetarian/vegan friends, as well as for those who are GF, and highly nutritious… but one problem for me — I can’t eat tree nuts. Can these be left out or substituted by something else? Thanks!!!

    Liked by 1 person

  3. Wow, I really love this creative take on a burger! Saving for a weeknight dinner… Do you have a recipe that you like for the basil pesto you mentioned? My husband grew basil this year and it was more abundant than we expected. Trying to come up with uses for it!

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    1. Hey thanks- I experiment with my pesto but the basic ingredients I use are fresh basil, garlic, walnuts, parsley, olive oil and lemon juice. I sometimes add a green chili for heat (which I love). I freeze the batches and add cheese when I am ready to use. The one I used here had nutritional yeast to keep it vegan 🙂

      Like

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