Spicy Black Bean & Beet Burgers

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      1 hr

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

The go-to “meat” for a lot of veggie burgers is soy protein or vital wheat gluten. Instead, we opt for whole foods, namely beans, beets, and brown rice. The rice is the ingredient that binds the burgers and—along with the beets and beans—gives them a chewy, burger-like texture. Letting the finished burger mixture rest in the fridge for at least an hour will help them hold together better. If you’re less concerned about that (or prefer to eat your burgers over greens and without a bun), then