God damn, this took a long time to make. But hey, we got the #beets! According to the American Heart Association:
"Beets are high in nitrates which research suggests improve cardiovascular health in several ways. Some studies show beetroot juice supplementation may lower blood pressure and increase blood flow. It increases oxygen uptake, lengthening the time it takes to become fatigued, which allows people to stay active longer...and they have anti-inflammatory properties, reducing the risk for numerous chronic diseases."
Source: Sweet Simple Vegan | Makes: 6 burgers
Time: Almost 2 hours start to finish (realistically)
Changes: did not do the recommended toppings; replaced red onion with shallot; replaced brown sugar with coconut sugar
Ingredients
Burgers
1 medium beet (or 3/4 cup cooked and grated)
1 cup rolled #oats
1/2 cup #walnuts
1/2 cup shallots, chopped
1/3 cup #mushrooms chopped
1 1/2 cup cooked black #beans, rinsed and drained
2 tbsp tahini
1 tbsp ground flaxseeds
1 tbsp nutritional yeast
1 tbsp fresh parsley chopped
2 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/2 tsp salt
Black pepper, to taste
Coffee Rub
1/2 tbsp freshly ground #coffee
1 tsp (packed) coconut sugar
1/2 tsp freshly ground black pepper
1/2 tsp fine sea salt
1/4 tsp dried oregano
1/4 tsp paprika
Instructions
First, cook the beet. Heat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly and then wrap the beet in aluminum foil. Place into the oven directly on the rack to roast until easily pierced with a fork, about 50 to 60 minutes. Be sure the opening of the foil is facing up so it does not drip! Carefully remove from the oven and set aside to cool. Once the beet is cool and easy to handle, shred the beet. You will only need 3/4 cup, so reserve any extras for future use.
Pulse the oats and walnuts in a food processor until they are finely ground. Add in the remaining ingredients, including the shredded beets, and pulse until well combined but not mushy. You still want it to be chunky so that the burger has texture; if it is too processed the burger may become mushy after baking. If the mixture is too wet, add more oats. If the mixture is too dry, add water, 1 tablespoon at a time.
Transfer the mixture to a bowl and place it in the refrigerator to set for about 30 minutes. In the meantime, preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
Remove the dough from the refrigerator and divide the dough into 6 patties. Each patty was about a heaping 1/3 cup and about ½-inch thick. Arrange the burgers onto the lined baking sheet. Rub in a generous amount of the coffee rub onto one or both sides of the patty, depending on how much you want to go for! Place into the oven for 25 minutes, flipping halfway through. The patties should be lightly browned. Cool the patties for about 10 minutes before serving.
Assemble the burgers as desired.
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