I wouldn’t say that I’m a big meat lover, but my normal day-to-day menu use to always consist of some type of meat. Few years ago you couldn’t find any vegetarian food on my menu. This all has changed since writing this post in 2015. Since trying out these vegan burgers I’ve experienced more with vegan food and grown quite fond of it. I really do recommend trying these burgers out as they are delicious and might even change your views on vegetarian/vegan food.
I saw Anna from viviannadoesmakeup.com make these burgers in her weekly vlog and it clicked with me. Having located the recipe I went one to prepare it the same day. The recipe is from minimalistbaker.com – surely check this page out as there are many simple and delicious healthy recipes.
These burgers are packed with good-for-you ingredients and they taste even better than they sound. The addition of beet makes the burgers look like the ‘real deal’. Such a stunning color! I like that the recipe comes with nutritional information. Instead of shitake mushrooms I used king oyster mushrooms which I got from Seenehunt, an Estonian urban mushroom farm.
SMOKY BLACK BEAN BEET BURGERS
Author: Minimalist Baker
Cuisine: Vegan, Gluten Free
Serves: 8-9 patties
3/4 cup cooked quinoa
1/2 large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms (shiitake, baby bella or white button) – I used king oyster mushroombs by Seenehunt
Salt & Pepper
1 400gr can black beans, well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
1/2 tsp chili powder (or sub extra cumin)
1/4 tsp smoked paprika
~1/2 cup raw walnuts, crushed or ground into a loose meal
Heat a large skillet over medium-low heat and add a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire sauce (optional). – I added normal worcestershire sauce
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 190°C.
Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. – I used a 1/2 cup mesuring cup to get the perfect shape and then pushed them down into preferable patties.
The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 190°C for a total of 30-45 minutes, gently flipping at the halfway mark.
Serve on small buns or atop mixed greens with desired toppings.