The Can't Be Beat Black Bean Beet Burger

Meat lovers rejoice: Independence Day Weekend is quickly approaching! Soon beach trips, pool time, and backyard hang-outs will be celebrated with grilled meats, hot dogs, and burgers. There may be no better time of the year than America's birthday to chow down on a burger with a cold beer in hand. Well, unless you don't exactly do the whole meat thing. Vegans and vegetarians, this one's for you!

INGREDIENTS For the Patty:

  • 3/4 cup cooked quinoa
  • 1/2 red onion, diced 
  • 1 medium sized beet, peeled and grated
  • 1/2 cup ground walnuts
  • 2 cups diced mushrooms
  • 1 can of organic black beans, rinsed and drained
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon red chili flakes
  • 1 teaspoon mustard powder
  • 2 tablespoons olive oil
  • salt and pepper

DIRECTIONS:

In a large skillet set to a medium heat, add 1 tablespoon of olive oil and diced onions. Cook for about 5- 6 minutes or until fragrant and semi translucent. Add mushrooms and cook for an additional 3-4 minutes or until soft, fragrant, and any liquid is evaporated. Add salt and pepper to taste. Set aside.

In a large bowl add cooled mushroom mixture with beets, black beans, walnuts, and quinoa. Mash the mixture together making sure to leave a few of the beans whole, then form patties that are about a 1/2" thick. You should be able to make between 6 and 8 patties. Shape them in your hand and place on a parchment paper lined baking sheet. Brush patties with remaining olive oil. Place the baking sheet in the refrigerator and set the oven to 350 degrees. 

Once oven is preheated, bake patties for 30 minute, then flip and cook for an additional 25 minutes. The longer you cook them, the crispier they will get.

Let cool slightly, then place patties on buns and dress to your liking- I highly recommend topping your burger with goat cheese, greens, and a dap of mustard.