Beyond BEET Burgers

There is a lot of protein, fiber, and flavor in these Beyond BEET Burgers. Black beans, beetroot, and quinoa work well together to make a hearty burger patty that's great for both vegans and non-vegans.

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 1 cup grated beetroot
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons ground flaxseed
• 2 tablespoons water
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 whole wheat burger buns
• Toppings of choice: lettuce, tomato, avocado, vegan cheese, etc

Instructions:

Use a fork or potato masher to mash the black beans in a large bowl until they are mostly smooth

Put water and ground flaxseed in a small bowl

Let it sit for a few minutes until it thickens

This will make a flax egg

To the mashed beans, add the cooked quinoa, onion, garlic, breadcrumbs, smoked paprika, cumin, salt, pepper, and flax egg

Mix everything together well

Cut the mixture into four equal parts and use your hands to form them into burger patties

Set a skillet that doesn't stick on medium heat

For four to five minutes on each side, or until golden brown and hot all the way through, cook the patties

You can toast the burger buns in a pan or a toaster

Place a patty on each bun and top with the toppings of your choice to make the burgers