Juicy Beet, Quinoa, and Black Bean Burgers
The BEST ever beet burgers. These babies are super easy to make, are loaded with flavor and antioxidants, and are great over a salad, sandwich, or burger. The beets add a gorgeous color though they do tend to make your hands look like you’re an extra in Dexter. I just tried making this recipe for the first time this weekend and LOVED it. It was fun to find something that my family enjoyed as well when they came over for dinner. Planning on taking my leftovers with me throughout the coming work week.
Makes 6 Burgers
Total Time: 40 Minutes
2 tbsp olive oil (some for the onion pan, some for the baking sheet)
3 gloves garlic, chopped – if you don’t have time to chop, try the Dorot garlic cubes from Trader Joe’s!
3 large beets, boiled and skinned
1 cup chopped mushrooms – (white button, Portobello, or shitake work well)
½ large red onion, diced
¾ cup cooked quinoa
1 15-ounce can black beans, rinsed and drained
1 tsp cumin
½ tsp chili powder
½ tsp paprika
1 handful chopped walnuts (optional)
Preheat your oven to 375*
Start by washing your beets and chopping the ends off. Fill a pot full of tap water and drop them in. Bring the pot to a boil, then let simmer for about 20 minutes, or until you can easily put a fork in the beets. Start on your other steps while these babies are going to work on the stove.
Chop the onion and mushrooms. They don’t need to be super fine since you’ll just be putting them into a food processor anyway. Start by heating about 1 tablespoon of olive oil in a pan at medium heat for about a minute, then add the mushrooms and onions. Saute for about 5 minutes, stirring frequently, until they start to get translucent.
Next open and drain the can of beans, then pour into the mushroom and onion dish. Saute for about 2-3 minutes then remove from heat. Pour them into your food processor
Now you want to take a look at your beets. You’ll know that these are ready when you can easily stick a fork in them. Once they’re ready, remove the pot from the heat, grab some oven mits, and carefully drain the pot in the sink. Be sure to put a lot of cold water on the beets as they can be pretty hot fresh off the stove. I sometimes cook the beets the day before so that they’re cold when I head into this step. Quickly cut the skin off the beets, then roughly chop and pour them on top of the mushrooms and onions in the food processor. You can, at this stage, also add a handful of chopped walnuts to the mix, but don’t worry about it if you prefer to leave those out. Process until smooth – you may have to turn off the power and stir the side contents towards the blade once or twice to be sure you get everything.
Once your mixture is processed, then remove the processor container from the base, scoop it into a separate bowl, add the cooked quinoa, stir, then scoop some of the mix into your hand to form the patty (you can decide here how big you like them, but do try to make them pretty thick so they stay nice and moist when cooking) and shape on a greased baking sheet. It’s a cool trick to pour a little olive oil on the sheet and spread it with a paper towel. Form 6-8 patties on your sheet with at least 1 inch of room between them, place in the oven, and bake for 16-20 minutes, flip, then bake for an additional 16-20 minutes.
Let them cool and serve them up! These patties keep for a few days and are a guaranteed crowd-pleaser. Top with my white bean turmeric hummus for extra fun and a gorgeous pop of color!