It's Fourth of July weekend and we know you're going to fire up your grill and celebrate! If you're looking for a vegetarian or vegan option, these red beet burgers will not make you blue (see what we did there?). Don't blame us, blame the heat.
These burgers are not only made from beets, but are also chock full of protein and fiber from black beans and quinoa.
To make this recipe you will need:
¾ cup prepared red quinoa
1 small red onion, finely diced
2 tablespoons olive oil
2 teaspoons fresh garlic, minced
1 cup mushrooms (white button or baby bella), finely chopped
1 teaspoon salt
1 teaspoon pepper
1 15-ounce can black beans, well rinsed and drained
1 cup raw beets, finely grated
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon vegan Worcestershire sauce (optional)
1 cup walnuts, crushed or ground into a loose meal
In a large skillet over medium-low heat, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Turn the heat up to medium and add the mushrooms, salt and pepper. Cook for 2 minutes. Add the garlic and cook for another minute. Remove from the heat and add the beans to the skillet, mashing roughly. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices, and Worcestershire if using. Add the walnuts in a little at a time until the consistency allows you to make patties. Refrigerate for 20 minutes. Heat your grill or oven to 375˚. Brush patties with remaining tablespoon of oil. Cook for 12-15 minutes per side.