The Un-beet-able Burger
Serving Size: Serves 6
For the beet patty:
1 large beet, shredded
1 cup of cooked oats
½ onion, minced
½ cup of cremini mushrooms, minced
2 cloves of garlic, chopped
½ cup black beans
1 tbsp of cumin
1 tsp smoked paprika
2 tbsp flour
1 tsp salt
2 tbsp olive oil, separated into 1 tbsp portions
Gruyere cheese slices
Heat a nonstick pan on medium high heat with 1 tbsp of olive oil.
Add minced onions, mushrooms, and garlic. Cook until softened, about 15 minutes.
Allow them to cool enough to transfer.
Combine the cooked onions, mushrooms, garlic, beans, shredded beet, and cooked oats in a medium-sized mixing bowl.
Add in the flour, smoked paprika, and cumin and combine using your hands or spoon to mix until evenly mixed.
Separate the mixture into six even portions, form into patties, and set aside on a plate.
Heat 1 tbsp of olive oil in a nonstick pan at medium heat
Once the oil is hot, gently place 2-3 of your patties in the hot pan, making sure not to overcrowd the pan.
Cook each side for 5-10 minutes at medium heat, or until the edges begin to crisp and the patty can be easily lifted and flipped.
Slice and toast your buns. While they toast, slice your tomatoes, onions, lettuce, pickles and any other preferred burger toppings.
Assemble your burger and enjoy!