Beet and Black Bean Veggie Burgers
Your veggie burger just got a healthier upgrade! The flavors from this burger are sure to please vegetarians and carnivores alike. It is filled with fiber from the black beans and veggies, and it is a yummy, meat-free way to keep you full for hours. It’s also great for meal prep!
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Servings: 4
Ingredients
- 1 green bell pepper (chopped)
- ½ red onion (chopped)
- 1/3 cup cilantro (chopped)
- 2 garlic cloves (minced)
- 1 ½ tsp. chili powder
- 1 ½ tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. sea salt
- 1 15- oz. can black beans (drained and rinsed)
- ¾ cup oats
- 1 eggs
- 1 cup raw beet (grated)
Instructions
- Add the green bell pepper, red onion, cilantro, garlic, chili powder, cumin, smoked paprika and salt to a high-powered blender or food processor. Pulse or blend until finely chopped.
- Add the black beans and oats. Continue blending or pulsing until mixed.
- Add egg and grated raw beets. Pulse until mixture is well combined.
- Refrigerate for 30 minutes to help it set.
- Preheat oven to 375° F. Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Remove the cooled bean mixture from fridge.
- Using a 1/2-cup measuring cup, portion out four larger-sized patties and space them out evenly on baking sheet. The patties should be round and about 1” thick. Use your fingers to form patties.
- Bake for 15 minutes. Remove from oven. Then, carefully flip burgers using a spatula.
- Return the burgers to the oven for 12-15 minutes, until the tops start to brown.
- Remove from the oven and let cool slightly.
- Serve on a whole wheat burger bun or slice of bread with desired toppings. Enjoy!
Notes
Options to serve with: whole wheat burger bun or bread romaine lettuce, avocado, salsa, low fat mayonnaise, mustard, etc.
- Any color of bell pepper will work for this meal.
- These veggie burgers are wonderful for meal prep! Just store in the fridge for 4-5 days and warm in the oven or microwave.
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