- Heat oil in a small skillet over medium-low heat.
- Add the mushrooms, salt, and pepper, and cook until slightly browned and fragrant – about 3 minutes, then remove from heat.
- In a large bowl, mash the black beans with the mushrooms.
- Add the quinoa, beets, spices, and walnuts, and stir.
- Form into 4 large patties, then set in the fridge to chill while your oven preheats to 375 degrees Fahrenheit.
- Arrange patties on a baking sheet lined with parchment paper, and bake at 375 for 30-40 minutes, gently flipping at the halfway mark.
- Serve each burger in a whole wheat pita. Feel free to garnish with other toppings, like avocado slices, mixed greens, or cheese.
Banner Image:
BeetBlackBeanBurger_KT.jpg
Ingredients:
2 teaspoons olive oil
½ cup finely chopped mushrooms
¼ teaspoon salt
¼ teaspoon pepper
½ cup cooked quinoa
1 (15-ounce) can black beans, rinsed and drained
1 medium beet (raw), finely grated
½ tsp cumin
¼ tsp chili powder
¼ tsp smoked paprika
¼ cup raw walnuts, crushed or ground into a loose meal
4 small whole wheat pitas
Optional for serving: avocado slices, spinach, blue cheese, or goat cheese
Nutrition:
Calories: 360, Total Fat: 16g, Saturated Fat: 2g, Sodium: 470mg, Carbohydrate: 47g, Fiber: 13g, Total Sugar: 3g (Added Sugar: 0g), Protein: 13g
Author:
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
(adapted from The Minimalist Baker)
Dietary choice:
Vegetarian Vegan
Description:
Whole grain pita pockets are one of our favorite carriers for veggie burgers, as they make the perfect catchall for any stray crumbles.