▢½ cup chopped mushrooms, 35g
▢2 ounces bell peppers, or ¼ cup chopped bell peppers, 55g
▢7 ounces black beans, or ¾ cup, 200g
▢2 ½ cups cooked brown rice, 400g
▢½ onion, diced
▢4 cloves garlic, minced
▢½ cup flour, I used oat flour or gluten free flour mix, 60g
▢3 ounces roasted chopped beets, about ½ cup chopped beets, 85g
▢½ teaspoon paprika, 1.5g
½ tablespoon maple syrup, 7.5mL
▢1 tablespoon soy sauce, 15mL
▢1/4 teaspoon liquid smoke, optional, 1.25mL
▢Salt & Pepper to taste
Instructions
In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
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