Beet & Black Bean Burgers

Name: Beet & Black Bean Burgers
Ingredients: Tzatziki, for serving (optional); Butter or leaf lettuce leaves (optional); Butter or leaf lettuce leaves (optional); Provolone, Gouda, or other mild, meltable cheese, shredded or thinly sliced (optional); Provolone, Gouda, or other mild, meltable cheese, shredded or thinly sliced (optional); Provolone, Gouda, or other mild, meltable cheese, shredded or thinly sliced (optional); Provolone, Gouda, or other mild, meltable cheese, shredded or thinly sliced (optional); Salt and pepper to taste; Salt and pepper to taste; 2 Tbsp (30 mL) chopped fresh parsley or cilantro; 1 cup (250 mL) freshly cooked brown rice, barley, or quinoa; 2 Tbsp (30 mL) chopped fresh parsley or cilantro; 1 cup (250 mL) freshly cooked brown rice, barley, or quinoa; 1 cup (250 mL) freshly cooked brown rice, barley, or quinoa; 1 Tbsp (15 mL) balsamic vinegar; 2 cups (500 mL) rinsed and drained canned black beans (19 oz/540 mL can); 3 garlic cloves, crushed; ½ tsp (2.5 mL) ground cumin; 1 small onion, grated on the coarse side of a box grater; 1 large red beet, peeled and grated on the coarse side of a box grater; Canola or olive oil, for cooking; Canola or olive oil, for cooking

Preparation info

Makes
6 to 8
burgers; more if they’re smaller patties

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Honestly, these are far more delicious than they sound. Truly. Trust us here. Make sure the rice is freshly cooked and sticky; once cooled the grains tend to separate and not be as starchy, so the burgers will have a tougher time holding together. These are fun made small, then wrapped in lettuce leaves and topped with tzatziki, but you could of course load them on a regular burger bun, full-sized or slider-sized, as well. We most often eat them straight up, from the pan, with our fingers.<

Ingredients

Sandwich
Vegan
Gluten-free

Ingredients

Method