These hearty black bean beet burgers pack in satisfying flavors and textures with every bite. Black beans and beets make an unexpectedly perfect pairing. Don't have beets on hand? Don't worry! You can easily swap in 1 cup if shredded zucchini, carrots, or chopped mushrooms for an equally delicious burger 🍔.
Makes 8-10 burgers
2 - 15 oz cans black beans, drained and rinsed
1/2 medium beet, shredded
1/2 medium onion, diced
1/2 green bell pepper, diced
2 Tbsp milled chia seeds
2 Tbsp steak sauce
2 Tbsp tamari sauce, you can also use soy sauce or liquid aminos
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp smoked paprika
1/2 tsp ground cumin
Hamburger buns, vegan
Vegan cheese slices
Preheat oven to 400° Fahrenheit.
Add black beans to a large mixing bowl and mash with a fork or potato masher. Most of the beans should be mashed, but there should be a few whole beans intact. Add remaining ingredients to the mixing bowl and mix until well combined.
Line a baking sheet with parchment paper. Use a 1/3 measuring cup to scoop generous portions of the black bean burger mixture into your palm. Form into a tight ball then flatten until to make a round burger patty, about 1/2 inch thick. Place in evenly spaced rows on the baking sheet and repeat until all of the burger mixture is gone.
Bake for 35-40 minutes, flipping the burgers over after about 20 minutes. They should be dry on the surface and golden brown when done.
To assemble the burgers, place on a bun and top with lettuce, tomato, avocado, ketchup, and mustard or whatever toppings you prefer.
Place in an air tight container and store in the refrigerator for up to a week, or in the freezer for up to 3 months.