{ Beet & Bean Burgers } 

I found some gorgeous beets at the Plymouth Farmers Market and wanted to try my first beet burgers! Inspired by this recipe, here is a yummy vegan beet & black bean burger made with quinoa, mushrooms & lots of love!

{ ingredients } 

  • 2 Tbs. olive oil
  • 1/2 cup cooked red quinoa
  • 1 medium red onion, diced
  • 1 cup baby bella mushrooms, chopped
  • 1 15-ounce can black beans, rinsed and drained
  • 1 large beet, peeled and grated
  • 1 heaping tsp. cumin
  • 1/2 tsp Adobe chili powder
  • 1/2 cup roasted pepitas (or any other nut), finely chopped
  • Salt & pepper to taste
  • 1 cup wheat germ

{ directions } 

  1. Heat olive in a large skillet and cook onions until clear and fragrant, about 2-3 minutes.
  2. Add in mushrooms and spices and cook for another 5-6 minutes on medium.
  3. In large bowl, add mixture from the skillet, beans, beet & pepitas. Stir and smash mixture until as least half the beans are smashed and you’re able to form patties with the mixture. Add salt & pepper to taste.
  4. Using your hands, form patties and roll in wheat germ (this is optional but helps make them a bit crispy like my spicy rice balls).
  5. Pan fry (with a bit of olive oil) or grill until lightly browned and crispy on both sides. Serve on fresh lettuce wraps or toasted buns and toppings.

Makes 4-6 burgers. I loved these served with Dijon mustard, romaine, avocado & Jalapeño. Shown here with cumin roasted sweet potatoes.

{ Keep Cooking in Love & Light }


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