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Vegan Black Bean Beet Root Burger

Make these and your burger will always be pink in the middle! Meaty, flavorful, packed with plant protein and fiber, and made from only real, wholesome plants!
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Servings: 2
Ingredients Method

Ingredients
  

  • 1 medium beet grated
  • 3 oz shiitake mushroom thinly sliced
  • 1 carrot grated
  • 1 medium sweet onion finely chopped
  • 1 can cooked black beans
  • 1/2 cup ground oats/oat flour
  • 1/2 cup rice flour
  • 1 tablespoon tamari/soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 2 tablespoon coconut amino
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coridander
  • 1 tablespoon avocado oil plus more as needed for shaping

Method
 

  1. Preheat the oven to 375°F;
  2. Drain the rinse the black beans, mash with a potato masher till mostly crushed, but leaving a little texture;
  3. In a non-stick frying pan, sauté chopped onions avocado oil over medium high heat until golden brown and slightly caramelized, add in the carrots and shiitake mushrooms, cook till they're softened;
  4. Season with tamari sauce, balsamic vinegar and coconut amino, stir to combine everything well, set aside to cool down;
  5. In a large bowl, mix together mashed beans, grated beets, sautéd onions, carrots, and mushrooms, flours and all the dry spices;
  6. Rub a little oil on your hands to prevent sticking, and hand form the mixture into patties of your preferred size;
  7. Transfer onto a baking tray lined with parchment paper, bake for 30-35 minutes, flip half way through;
  8. Assemble the burger with your preferred fixings or serve as a burger salad bowl, enjoy!