BEET AND BLACK BEAN BURGER
Try a new take on…Burgers!
There’s so much to enjoy about summer—particularly summer nights-dining out on the deck or a picnic at the park! Get to chopping and enjoy this innovative dish!
BEET AND BLACK BEAN BURGERS
1 large red beet 2-1/2 cups shredded
2-1/2 cups cooked brown rice
1 14-ounce can black beans drained and rinsed
1-1/2 teaspoons sea salt to taste
2 teaspoons ground cumin
2 cups carrot shredded
1 small apple grated
1/3 cup dried cranberries see note*
2 tablespoons roasted sunflower seeds
1/3 cup raw walnuts chopped
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons olive oil
1 teaspoon pure maple syrup
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt to taste
PREPARE THE CARROT SLAW:
Add the first five ingredients for the slaw to a mixing bowl. Stir together the last 7 ingredients in a bowl to make the dressing. Pour the dressing over the carrot-apple concoction and toss everything together until well-combined. Taste the slaw for flavor and add more sea salt or lime juice to taste. Store in a sealed container in the refrigerator for up to 5 days.
PREPARE THE BLACK BEAN BURGERS:
Chop the beet into large chunks and place it in your food processor. Process until beet is reduced to rice-sized pieces.
Add the remaining burger ingredients to the food processor and continue processing until very-well combined. You’ll need to stop the food processor to scrape the sides several times. The mixture should be sticky – this is normal!
Heat a cast iron (or non-stick) skillet over medium heat with enough olive oil to generously coat the surface. Form the beet mixture into patties while you’re waiting for the skillet to heat. Carefully place patties on the hot skillet (I cook 4 at a time), and cook 2 to 3 minutes per side, until hot and crispy.
Serve beet burgers with your favorite toppings on your favorite bun (or go bunless) with carrot slaw. Burgers can be stored in a sealed container in the refrigerator for up to 5 days, or frozen.
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Lafayette, CO 80026
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