Black Bean Beet Burgers
These black bean beet burgers are sweet, savory, and packed with vibrant colors. A tasty burger that can be enjoyed year round! Make a large batch of these beet burgers and store them in your freezer for a quick go-to meal on busy evenings. Change up the meal and make these burgers into bean balls, which are a tasty option for salad bowls and pasta dishes.
These black bean beet burgers are made with whole grains (oat flour), veggies (beets & greens), protein & iron packed beans (black beans), seeds (ground flax), and a spices (garlic, chili powder, black pepper). This recipe calls for miso paste to give it a salty taste without using table salt. Many of my recipes use miso instead of salt, following Dr. Greger of NutritionFacts.org Green-Light swap for salt. Despite being packed with sodium itself, miso is a healthier option due to its health benefits.
Serving suggestions:
- Serve these on a bed of greens with roasted veggies and sweet potatoes.
- Top with avocado, cashew cream dressing, tahini, or a homemade ketchup.
- Make into bean balls and serve on whole grain or bean noodles with my garlic cashew sauce and cooked veggies.
- Serve these on top of whole grain buns with all your favorite fixings.
- 2 cups shredded beets
- 2 (15 oz) cans of black beans (~2.5 cups cooked)
- 1 cup rolled oats
- 2 cups greens of choices (e.g. spinach, kale, arugula)
- 1/8 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon salt-free chili powder
- 1 tablespoons ground flaxseed
- 2 teaspoons white miso paste
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silicon mat.
- Wash the veggies. Shred the beets using a grater or food processor, then set aside.
- Drain and rinse the black beans, set aside.
- In a food processor, blend the oats into a flour (it's okay if it's a bit coarse). Then add the greens and pulse or lightly blend until chopped. Next add the beets and pulse or lightly blend. Then add the black pepper, garlic powder, chili powder, and ground flaxseed. Lastly, add the black beans and miso paste and pulse or lightly blend until well combined (you may need to stop the food processor and use a spoon to move around the mixture). Leave some texture to the mixture, but feel free to pulse or blend until reaches desired texture.
- With clean hands, roll the bean mixture into small bean balls or 6-8 patties. If making patties, flatten with the palm of a hand. Place the patties or bean balls on the parchment paper or silicon mat. Cook for ~15 minutes. Flip the patties or bean balls and then bake for another~15 minutes. Remove from the oven and allow to cool before eating. Enjoy with your favorite fixings.
Kristina DeMuth
Kristina DeMuth