Smoky Black Beet Burgers

Adapted from Minimalist Baker

Makes eight 3” burgers

Ingredients:

¾ cup cooked quinoa

½ large red onion, finely diced (yields ¾ cup)

1 cup mushrooms, finely chopped

1-15-ounce can no-salt black beans, drained and rinsed

1 cup raw beets, finely grated

1 tsp cumin

½ tsp chili powder

¼ tsp smoked paprika

½ cup raw walnuts (alternatively, can use ground oats)

Freshly ground black pepper

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Directions:

Preheat oven 375°F

• Place a large skillet over medium heat.

• Sauté onions 3-5 minutes with water/broth until they are soft and transparent.

• Add all spices and mushrooms and cook until slightly brown, for about 3 minutes.

• Transfer the onion mixture to a large bowl.

• Add beans and mash. You are looking for a rough mash. It’s okay to leave a rough texture.

• Add cooked quinoa, raw grated beets, walnuts and mix thoroughly.

• Line a baking sheet with parchment paper or silpat baking mat.

• Form patties with mositened hands or use a lid from a mason jar lined with plastic wrap.

• The thicker you make the patties, the “juicier” and heartier they’ll be. (I aim for ½” thickness.)

• Bake for 30-45 minutes, flipping at the halfway mark. If you want them crispier, which may dry
out the patties, you will need to cook them longer.

• Serve on small buns with greens, and any toppings you desire.