The temperature got into the balmy 50’s this past week and spring is in the air…kind of, until tomorrow when the next snow storm hits! After a polar vortex winter I will take 50 degree weather any day! We may need to wait a few weeks before firing up the BBQ, but until then…enjoy these black bean and beet burgers made in the warmth of your kitchen! Although these are baked and not fried in a skillet, they still have crispy edges and a chewy center.
I’ve seen dozens of black bean burger recipes floating around on blogs, Facebook and Pinterest. I took a few of my favorite ingredients from different recipes and came up with this mix. Quick, easy and delicious!
Every week I cook a batch of my crock pot Korean style black beans and used these for the burgers. However, you can use canned black beans, but I would recommend adding a little extra seasoning for flavor. I also made my own oat flour by pulsing old-fashioned oats in the vitamix until fluffy, but feel free to use store-bought oat flour.
You can shred the beets using a hand-held grater or pulse them in a food processor, which is much easier!
- 2 cups cooked black beans
- 2 beets, peeled and cut into small chunks
- ½ cup oat flour
- 1 clove garlic, minced
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1 teaspoon cumin
- sea salt and pepper to taste
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Add cooked black beans into a food processor, pulse a few times until beans are chopped and a paste is formed (you can also mash with a fork). Remove from food processor and add to a large bowl.
- Next, add beets to the food processor and pulse until finely chopped. Remove from food processor and add to bowl with bean mixture.
- Add oat flour, minced garlic, apple cider vinegar, dijon mustard, paprika, cumin, sea salt and pepper to mixture. Stir until well combined.
- You should be able to handle mixture and form into patties. If mixture is too runny, add a tablespoon at a time of oat flour until desired texture is reached.
- Using a ¼ cup scoop, use hands to form into patties.
- Place on parchment paper and cook for 25-30 minutes or until edges are crispy.
Sandwiched between a gluten free bun and topped the burgers with a simple cilantro aioli. Just mix together a dollop of vegan mayonnaise, chopped fresh cilantro, squirt of lemon juice and pinch of sea salt.
A tasty reminder that the warm days of summer will be here shortly!!!