Vegan Quinoa Beet Burgers
Ingredients
-
1.75
ounces
chopped mushrooms
-
2
ounces
bell peppers
-
7
ounces
black beans
-
1
cup
cooked quinoa
-
½
onion
diced
-
4
cloves
garlic, minced
-
¼
cup
oat flour
-
3
ounces
roasted, chopped beets
-
½
teaspoon
paprika
-
to taste
salt & pepper
-
1
tablespoon
maple syrup
-
1
tablespoon
soy sauce
-
¼
teaspoon
liquid smoke (optional)
Instructions
- Pulse the chopped beets in a food processor until cut up.
- Add the remaining ingredients to the food processor and pulse until combined, avoiding mushiness.
- Form the mixture into burger shapes on a parchment-lined cookie sheet, using oiled hands to prevent sticking.
- Refrigerate the formed burgers for about 2 hours or overnight for best results.
- Heat olive oil in a pan over medium heat and cook the burgers for about 4-6 minutes on each side until crispy.
- Serve the burgers as desired, with toppings like lettuce, tomato, and mustard.
Nutrition Facts (estimated)
Servings
6 servings
Calories
262
Total fat
2g
Total carbohydrates
23g
Total protein
12.7g
Sodium
229mg
Cholesterol
0mg
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