Smoky Black Bean Beet Burgers

Steps

1. If you do not already have cooked quinoa, prepare it at this time. 1/4 cup uncooked quinoa will yield ~3/4 cup cooked.

2. Heat a large skillet 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.

3. 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.

4. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.

5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional). Taste and adjust, adding more salt for overall flavor (we added another 1/4 tsp).

6. 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 while your oven preheats to 375 degrees F (190 C) (skip this step if cooking on the stovetop - see notes).

7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 1/3-cup sized patties (8-9 patties // adjust if altering batch size). I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties.

8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping after 25-30 minutes. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.

9. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.