Who doesn’t love a good burger? For a healthier twist, try these veggie burgers made with canned beets and pinto beans. This recipe features pantry staples, making it ideal for a quick weeknight meal. The spices infuse a smoky BBQ flavor, and it's versatile enough to create either four regular-sized burgers or smaller patties for sliders. Plus, since the ingredients are pre-cooked, browning them in a skillet takes just minutes.
Ingredients:
4 oz of cooked beets
1/3 cup pinto beans
1 cup rolled oats
3 Tbsp chickpea flour
1 tsp kosher salt
1 tsp vegan Worcestershire
1 tsp liquid smoke
1 tsp smoked paprika
1 tsp chili powder
Directions:
Add all the ingredients to a food processor. Pulse a couple of times until everything is well mixed.
The mixture will be moist and a little sticky. Scoop a small amount of the mixture into your hand, roll it into a ball, and then flatten it into a patty. Keep the size of the patties consistent. The recipe will make 4 regular-size burgers, or you can make smaller patties for sliders.
Heat olive oil in a skillet over medium heat. Carefully place the burgers in the skillet. Cook the patties over medium heat for around 3 minutes on each side.
Add whatever burger fixings you like. It's good with crispy onions and avocado slices.
They also make a great appetizer. Try serving smaller patties on top of baked sweet potato rounds with a burger sauce and caramelized crispy onions on top.
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