Anti Inflammatory Vegan Beet Burger

Total time1 hr 10 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the patties

2 medium beets (about 12 oz total), peeled and coarsely grated
1 can (15 oz) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
See all
¾ cup old-fashioned rolled oats
2 tbsp ground flaxseed
3 tbsp water
2 tbsp olive oil, divided
3 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
1 tbsp tamari
1 tsp apple cider vinegar
½ tsp salt
¼ tsp black pepper

For serving

4 vegan burger buns
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves butter lettuce
1 large tomato, sliced
vegan mayonnaise, to taste (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens into a gel.
2
Spread the grated beets in a single layer on a clean kitchen towel or several layers of paper towels. Wrap and squeeze firmly to remove as much moisture as possible — the beets should feel nearly dry to the touch. Excess moisture will prevent the patties from holding together.

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