Monthly Intention

Monthly Intention
My Whole30 Committment

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Monthly Obsession

Monthly Obsession
December's Monthly Intention


Beet and Black Bean Veggie Burger

This recipe was seriously so amazing. I found it on "The Kitchn" 's website. Give yourself a full day for making them though, because not only do you have to cook and cool the beets, the mixture has to sit in the refrigerator.

3 large red beets
1/2 c GF Brown Rice (uncooked)
1 yellow onion, diced
3-4 cloves garlic, minced
2 tablespoons apple cider vinegar
1/4 c old fashion rolled oats (GF)
2 (15 oz) can Black Beans
1/4 c prunes, chopped
1 tablespoon olive oil
1 tablespoon paprika
2 teaspoon ground mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 dried thyme
salt and pepper

Heat oven to 400 degrees F. Coat each beet in olive oil and wrap individually in aluminum foil and roast for 1 hour, and set aside to cool.

Bring 2 quart pot of water to a boil. Salt the water and add rice. Reduce the head to simmer and cook until the rice a a little over cooked, but still firm. About 40 minutes. Drain the rice and set aside to cool.

Heat a teaspoon of olive oil in a skillet over medium heat and add the onions and a pinch of salt. Stir the onions every minute or so until they are golden in color. Add the garlic and cook until fragrant, about 45 seconds. Pour in the cider vinegar and scrape the bottom of the pan. Continue to simmer until cider has evaporated. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to small bowl and set aside.

Drain and rinse one of the can of beans and transfer beans to the food processor. Add the prunes. Pulse about 10 times for 1 second each, until the beans are roughly chopped. Transfer this mixture to a large bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl.

Use a paper towel to scrape the skins off the beets, they should slide right off (beware of the red stains!!!!) Grate the peeled beets on a large box grater. Transfer beet gratings to a strainer and drain all excess liquid.

Transfer the squeezed beets, cooked rice and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, paprika, cumin coriander and thyme over the top of the mixture. Mix all ingredients until combined (adding salt and pepper or additional spices to taste). Finally, add the oat flour and mix.

Cover the bowl with plastic wrap and transfer to refrigerator for at least 2 hours or overnight.

When ready to cook, shape the burgers. Head a well oiled skillet over high heat and transfer patties to the pan. Cook for a few minutes then flip. You should see a nice crust on the cooked side. Cook on the other side for about 5 minutes making sure the patties are hot throughout.

This recipe made quite a few patties, so I actually shaped all my patties and froze half of them.

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