Cooktop Cove: Smoky black bean beet burger
By Emily Monaco
The recipe below makes burgers that are chock full of rich, complex flavors: earthy beet, umami walnuts and mushrooms, and a hint of spice. They're also super filling thanks to a double dose of protein, with both black beans and quinoa.Instead of ketchup, which might overwhelm the burgers with too much sweetness, consider making a simple dijonnaise by combining equal parts mayonnaise and Dijon mustard. The flavors will complement the burgers quite nicely.
Black Bean and Beet Burger
10 minutes
20 minutes
30 minutes
2 tablespoons olive oil, divided
3/4 cup minced onion
1 cup mushrooms, finely chopped
1 15-ounce can black beans
1 cup finely grated red beet
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 cup cooked quinoa
1/2 cup walnuts, ground in a coffee mill
salt, to taste
8 hamburger buns
Preheat the oven to 400 degrees.
Heat one tablespoon of the olive oil in a skillet and add the onion and the mushrooms. Season with salt. Cook, stirring occasionally, until soft, about 10 minutes.
Add the mushroom mixture and the black beans to the food processor and process until slightly smooth but still a bit chunky.
Set in a bowl and add the beet, cumin, cayenne pepper, and quinoa. Fold together until you achieve a homogenous mixture. Begin adding the walnut meal, stirring after each addition, until the mixture is thick enough to form patties. Form eight and brush them with olive oil on both sides.
Place the patties on a baking sheet. Bake for 20 minutes, or until cooked through. Serve on buns with your choice of toppings.
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