Name: Easy Black Beet Burgers
Yield: 6
Ingredients: 1/2 medium onion, finely chopped; 2 cloves garlic, chopped; 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained; 2 beets, cooked, peeled and roughly chopped; 1/4 cup walnuts; 1/2 cup old fashioned rolled oats; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 2 teaspoons Dr. Fuhrman's Ketchup or other no-salt, no-sugar-added ketchup; 2 teaspoons coconut aminos

Serves

Ingredients

1/2 medium onion, finely chopped

2 cloves garlic, chopped

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained

2 beets, cooked, peeled and roughly chopped

1/4 cup walnuts

1/2 cup old fashioned rolled oats

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

2 teaspoons Dr. Fuhrman's Ketchup or other no-salt, no-sugar-added ketchup

2 teaspoons coconut aminos

Instructions

Preheat oven to 350 degrees F.

Add 2 tablespoons of water to a pan along with onions and garlic. Water saute until onions are softened.

Set aside 1/2 cup of the black beans. Add cooked onion mixture, remaining black beans, beets, walnuts, oats, chili powder, smoked paprika, ketchup and coconut aminos to a food processor and pulse until mostly smooth with some texture. Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans.

Line a baking sheet with parchment paper or Silpat. Form into 6 burgers. If desired, use an ice cream scoop and flatten mixture to make the burgers. Bake for 20 minutes, then flip burgers and bake for an additional 20 minutes.

Nutrition Facts

Calories 131, Protein 6 g, Carbohydrates 20 g, Sugars 3 g, Total Fat 4 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 63 mg, Fiber 5.4 g, Beta-Carotene 97 ug, Vitamin C 2 mg, Calcium 24 mg, Iron 3 mg, Folate 84 ug, Magnesium 44 mg, Potassium 257 mg, Zinc 0.7 mg, Selenium 1.1 ug

Browse Recipes

Easy Black Beet Burgers