SMOKEY BLACK BEAN BEETROOT BURGERS
Ingredients
- 3/4 cup cooked quinoa
- 1/2 large red onion finely diced
- 1 cup finely chopped mushrooms
- pinch each salt & pepper
- 1 400 g can black beans well rinsed and drained
- 1 cup finely grated raw beetroot
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/2 cup raw walnuts crushed or ground into a loose meal
Instructions
- Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add black beans and mash roughly.
- Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
- Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
- Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
- Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
- Serve on small buns or atop mixed greens with desired toppings.
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