I love a good beet burger, however like everything else, it is hard to find one pre-made without a bunch of “extra” ingredients my body does not want. I was a little intimidated to make these because I have had many failed attempts at veggie burgers in the past. However, these turned out amazing! (YAY!)I hope you guys love them as much as I do! Let me know your thoughts!
1 1/2 cups of gluten free oats
3-4 medium size beets (steamed and chopped)
3/4 cup dried black beans or 1 can (BPA Free can preferred)
2 flax eggs (2 tbsp flax seed, 6 tbsp water)
1 medium onion
1 tsp salt
1 tsp pepper
2 cloves of garlic
1 tbsp fresh dill (optional)
- Bring a large pot of water to a boil and fit with a steamer basket. Slice beets in half, and then cut each half into four even wedges. Arrange the beet slices in an even layer in the steamer basket. Cover and cook for 15-20 minutes, until just fork tender. (or just buy pre-cooked beets and skip this step :-))
- Prepare flax egg and set aside. (Mix 2 tbsp flax seed, 6 tbsp water)
- Saute onions and garlic in a medium sized skillet with avocado oil until tender and set aside
- Combine oats, cooked beets, sautéed onions and garlic, black beans, flax egg, salt, pepper and dill into a food processor. Pulse a few times to combine the ingredients, but be careful not to over-process. You want to maintain a slightly chunky texture.
- Form the burger mixture into six evenly sized patties, about the size of a hockey puck, and place them on a baking sheet lined with parchment paper.
- Optional – cover and let patties sit in the refrigerator for an hour or two to firm up
- Preheat oven to 375 degrees
- While the over is preheating, take a large pan and lightly panfry the burgers with some avocado oil. About 2 min on each side.
- After you have panfried all patties, transfer back to baking sheet and bake in the oven for 10-15 minutes.
- Remove from oven and enjoy with your favorite burger fixins!