Name: Black Bean & Beet Burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 15 oz black beans (drained & rinsed); ½ cup diced, steamed beets; 1 handful of organic spinach, roughly chopped; 2 tsp seasonings of choice (cumin, chili powder, paprika, garlic powder, onion powder, etc); 1 egg; 2 tbsp almond flour (or flour of choice); 2 tbsp brown rice flour (or flour of choice); ½ tbsp low-sodium tamari (or 1 tbsp for a tangier flavor); 1 pinch salt & pepper

AuthorHeather BlakeCategoryDairy free, Gluten-free, Legumes, Vegetarian, VeggiesDifficultyBeginner

The simplest and best-tasting plant-based burgers I've tried yet, these gluten-free burgers come together in minutes and are delicious all year long!

Yields8 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

15 oz black beans (drained & rinsed)

½ cup diced, steamed beets

1 handful of organic spinach, roughly chopped

2 tsp seasonings of choice (cumin, chili powder, paprika, garlic powder, onion powder, etc)

1 egg

2 tbsp almond flour (or flour of choice)

2 tbsp brown rice flour (or flour of choice)

½ tbsp low-sodium tamari (or 1 tbsp for a tangier flavor)

1 pinch salt & pepper

Add all ingredients to food processor or blender. Pulse 5-8 times, until combined but still chunky.

To bake: Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Form into 8 medium-sized burgers. Bake 15 minutes, flip, bake an additional 5-10 minutes, until golden and firm on the outside.

To pan-cook: preheat skillet with 1-2 tbsp olive oil. Cook burgers for 4-5 minutes on each side, flipping carefully.

Enjoy atop a large salad or on your favorite bun! (I always like to add pickles or sauerkraut for a tangy complement!)

Ingredients