Beet Burgers

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

Grain:

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

Active time:

10 minutes

Yield:

4 servings

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)

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

Whole grain pita pockets are one of our favorite carriers for veggie burgers, as they make the perfect catchall for any stray crumbles.

Serving Size:

1 burger