Kidney Bean Beet Burgers
Guilt-free, nutrient dense, vegan burgers made from kidney beans and beets!
Ingredients
- 2 small beets OR 1/2 cup beet pulp
- 1 can kidney beans
- 3/4 cup rolled oats or dried oat pulp
- 1/2 cup gf all-purpose flour any flour works
- 1 tbsp cashew or almond butter
- 1/4 onion (diced)
- 1 tsp garlic powder
- 1 tsp sea salt
- 2 tbsp vegan Worcestershire sauce
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tbsp avocado oil for cooking
Instructions
- dice 1/2 an onion and chop beets into cubes. add to a food processor along with the rest of the ingredients (except for the avocado oil)
- pulse until all ingredients are combined - should be roughly mixed, not completely smooth
- use an ice cream scooper to form patties - scoop out about 2 tbsp of the mixture and flatten into a patty. I formed 9 patties with this recipe
- add a touch of avocado oil to the pan and cook for 6-8 minutes on each side
- serve as a salad topper or on a sandwich with arugula, avocado, tomatoes, pickles, sprouts, whatever you’d like!
- I saved the extra patties in a reusable bag in the freezer. when you're ready to eat, you can either sautee it on a pan or pop it in the air fryer (or oven) for around 10-15 minutes at 400 degrees