This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.
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.
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.
The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand
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.
Let’s get to the recipe then…
A Vegan GF burger Credit: foodforthesoul00.com 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 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.Roasted Beets and Bean Burger
Ingredients
Directions
