Beet Burgers

I love burgers…. and I love beets. So why not put them together to create the most amazing burger ever! Well, maybe not ever, but it’s delicious for sure. They may take a little bit to prep/cook, but it’s absolutely worth it when you take that first bite. Enjoy!

Total Time:

30 Minutes Prep

40 Minutes to bake

Ingredients:

Burgers

Produce

• 1 Beet (Peeled and grated)

• 1 Carrot (Peeled and grated)

• 1/2 yellow onion, finely diced

• 3 Garlic cloves, minced

Baking and Spices

• 1 TBSP olive oil or 1/4 cup vegetable broth

• 2 TBSP apple cider vinegar

• 2 TBSP tomato paste

• 2 TBSP taco seasoning (see below)

Other

• 1 (16oz) can black beans, rinsed and drained

• 1 cup (195g) cooked brown rice

• 1/4 tsp salt

• 1/8 Black pepper

• 8 Hamburger buns (or Romaine lettuce)

Taco Seasoning

• 3 TBSP ground cumin

• 2 TBSP chili powder

• 2 TBSP smoked paprika

• 1 TBSP garlic powder

• 2 tsp dried oregano

Shake ingredients in a container with a tight lid.

Ranch Dressing

• 1 1/4 cups (150g) raw cashews

• 3/4 cup water (plus more as needed)

• 1 TBSP plus 1 1/2 tsp fresh lemon juice

• 1 TBSP apple cider vinegar

• 1 1/2 tsp onion powder

• 1 tsp dried dill

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

Process all ingredients in a high speed blender until smooth. Refrigerate in an airtight container. Note: Dressing will thicken in refrigerator; stir in water as needed to thin

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Pulse the black beans and cooked rice in a food processor until thoroughly combined. Transfer to a medium bowl and set aside.

3. Heat a medium skillet over medium heat and add the oil (or vegetable broth). Add the beet, carrot, and onion. Sprinkle on taco seasoning, stir to coat and cook until vegetables are soft.

4. Add the vinegar, tomato paste, and garlic and cook until thickened, about 3 minutes.

5. Remove from the heat and add the salt and black pepper. Add the vegetable mixture to the bean/rice mixture. Mix with your hands (or a spoon) until combined.

6. Using wet hands, scoop and mold the mixture into 8 patties (about the size of a tennis ball).

7. Place the burgers onto the prepared baking sheet and bake for 30 minutes. Flip then cook for another 10 minutes. Remove from oven and let sit for 10 more minutes (they hold together better).

8. Serve on buns or lettuce with ranch dressing and other toppings of choice.

*This recipe was made from the “The No Meat Athlete Cookbook” with adjustments*