We’re so excited to share burger porn at its finest. With this mouthwatering BEET BURGER.
It’s rustic, earthy and bursting with protein… mix that with a savory, yet refreshing blend of red and naturally sweet beets, creamy cannellini beans and a nutty surprise. All nestled between a grainy whole wheat bun.
Don’t be shy to over-accessorize!
Smoky flavor, succulent and chewy texture is what everyone expects when taking a hungry bite from a veggie burger.
Although I am not keen on converting the classical meat dish into a meatless dish, by all means, this is something off the grid for the picky ones who like to go crunchy. When it comes to veggie burgers, the options do not just end. Roasting is very important, irrespective of the spices you use or the grains combined or the veggie which has been chosen as the base, roasting proves to be the best method to enhance the flavor and get the best out of your veggie burger.
1 1/2 large beets - cleaned
1 medium red onion - peeled
1 1/4 cups rolled oats
4 cloves garlic - minced
1 tablespoon fresh rosemary - minced
2 cans (15 ounces each) cannelloni beans - drained and rinsed
1/2 cup raw walnuts
4 tablespoons olive oil - divided
In food processor; finely grate beets and red onion. Transfer to the fine-mesh strainer or cheese cloth and press out as much excess liquid as possible.
Transfer to a large bowl. Add rolled oats, garlic, rosemary and thoroughly combine using your hands. Set aside.
In a high speed blender or food processor; process cannellini beans and walnuts until very smooth.
Scoop into large bowl with beet mixture, then thoroughly combine using your hands.
Form mixture into 8 balls, then flatten until 1 inch thick patties. Let the patties sit (30 minutes) allowing the oats to absorb some of the moisture.
Preheat oven to 350°F, rack in the middle. Line a baking sheet with foil. Lightly bake patties (15 minutes) flipping gently. After 5 minutes remove from oven.
In a non-stick skillet; Preheat 1 tablespoon olive oil over medium-high heat. Add 2 patties to pan and cook (2 minutes) Gently flip and cook for an additional 2 minutes.
Remove from heat, then repeat (adding 1 tablespoon. oil per 2 burgers) for the remaining 6 patties. ENJOY!
(Per burger, without bun)
11.2g protein | 10g fiber | 9.4g fat | 10.3g sugar | 275 calories