Ingredients:
Sauté pan:
- 1.5 cups red onion (about 129g per cup)
- 2 cups mushrooms (about 100g per cup, diced)
- Juice of 1 lemon
- 1.5 cups raw walnuts (grind into a flour)
- 2 containers (8.8 oz or 250g each) cooked beets
- 3/4 cup rolled oats
- 2 cans black beans, drained and rinsed
- 2 tsp coconut aminos (optional)
Spices:
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 tbsp ground flax seeds
Additional ingredients:
- 3/4 cup dry quinoa - cooked
- Cook the vegetables: In a sauté pan, cook the red onions and mushrooms in lemon juice and water over medium heat until fully cooked and softened. Set aside to cool slightly.
- Cook the quinoa: Add the quinoa and 1 1/2 cup water to a medium sized pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. (I sometimes like to do low sodium veggie broth instead). Watch it and add more liquid if you need to but this is my favorite way to do to!
- Prepare the burger mix:
- In a food processor, grind the raw walnuts into a fine flour.
- Add the cooked beets, rolled oats, black beans, cooked onions and mushrooms, and coconut aminos
- Process the mixture until well combined but not overly smooth—leave some texture.
- Add spices:
- Add the cumin, chili powder, paprika, garlic powder, flax seeds to the food processor. Pulse to combine.
- Stir in quinoa:
- By hand, stir in the cooked quinoa until evenly distributed.
- Form and cook:
- Shape the mixture into burger patties. I use a mason jar lid to shape them! Click here to see the mason jar lid in action!
- Cook in a preheated oven at 375°F (190°C) for 40 minutes, flipping halfway through, until firm and cooked through.
I made the best open-faced vegan "cheeseburger" with this recipe! I toasted one side of a whole wheat bun with Violife vegan cheese on top until it melted. This cheese is a treat, I definitely don't eat it most days, but it works perfectly for a health-ified cheeseburger! Then, I added my veggie burger along with roasted red pepper, homemade pickles, red onion, tomato, lettuce, microgreens, avocado, and a touch of mustard. It was SO delicious! Perfect for a fun "make-your-own-burger" night with friends and family.
These beet walnut burgers are also perfect atop a leafy green salad with your favorite toppings. I love to make lettuce wraps with them or crumble them in my salad. They store well too, so make a double batch and freeze them for a quick, delicious meal later on. Enjoy your nourishing, vibrant, and wholesome meal!
XOXO,
Cara