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Author Notes: These rustic, earthy, fiber and protein packed burgers are made with a savory (yet refreshingly light) blend of vibrantly red and naturally sweet beets, creamy cannellini beans, and nourishing walnuts. Nestled between a grainy whole wheat bun, I serve my burger topped with a generous heap of Boston bib lettuce, sunflower sprouts, sweet relish, and a healthy schmear of spicy horseradish mustard and natural ketchup.
Nutritional Information [per burger, without bun]
275 Calories, 9.4g Fat, 11.2g Protein, 10g Fiber, 10.3g Sugar —Alexandra Dawson
Makes 8 patties
- 2 pounds beets, thoroughly washed
- 1 medium red onion, peeled
- 1.25 cups rolled oats
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 2 cans (15 ounces each) cannellini beans, thoroughly drained and rinsed
- .5 cups raw walnuts
- 4 tablespoons olive oil, divided
- In a food processor fitted with a grater attachment (or using a handheld box-grater), finely grate beets and red onion. Transfer to a fine-mesh strainer or cheese cloth and press out as much excess liquid as possible. Transfer to a large bowl. Add rolled oats, garlic, and rosemary and (using hands), thoroughly combine. Set aside.
- In a high speed blender or food process fitted with an S blade, process cannellini beans and walnuts until very smooth. Scoop into large bowl with beet mixture, then using your hands, thoroughly combine. Form mixture into 8 even balls, then flatten until about 1 inch thick patties. Allow patties to sit for about 30 minutes, allowing the oats to absorb some of the moisture.
- Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with foil and lightly grease with olive oil. Bake patties for 15 minutes, flipping gently after 5 minutes. Remove from oven.
- Preheat 1 tablespoon olive oil over medium-high heat in a non-stick skillet. Add 2 patties to pan and cook for 2 minutes. Gently flip and cook for an additional 2 minutes. Remove from heat, then repeat (adding 1 tbs. oil per 2 burgers) for the remaining 6 patties. Enjoy!
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Sandwich Recipe