Description
Smoky White Bean & Beet Burgers made with beets, oats, navy beans, walnuts, and smoky seasonings. Serve over vegetables or between buns!
Ingredients
- 1 cup walnuts
- ½ cup quick cooking oats
- ¼ cup ground flaxseed
- ¼ tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- ¼ tsp Himalayan sea salt
- pinch of black pepper
- 4–5 small beets, peeled and cooked
- 1 15-oz can Eden Foods Organic Navy Beans, drained and rinsed
- 1 TBSP coconut aminos
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the walnuts, oats, flaxseed, garlic powder, cumin, chili powder, smoked paprika, salt, and black pepper to a high-speed blender or food processor. Pulse everything together until it’s a rough flour.
- Add in the cooked beets, navy beans, and coconut aminos and pulse everything until it’s moist and well-combined.
- Use a ~⅓ cup measuring cup to scoop the mixture onto the parchment lined baking sheet. The mix should make about ~6 patties. Shape them into patties with slightly damp hands and flatten them with the back of a spatula.
- Transfer the baking sheet to the oven and bake them for 20 minutes, then carefully flip the patties with a spatula. Return the baking sheet to the oven and bake them for an additional 15-20 minutes, or until the burgers are browned on the outside and firm to the touch.
- Serve the burgers immediately with your choice of bun and toppings! Store the leftover burgers in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
Notes
Recipe adapted from From My Bowl and Minimalist Baker
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free