Classic Beet and Black Bean Burgers
This patty never fails to satisfy a craving—a must-know for every vegetable eater to make on repeat. (I always have some in the freezer to make a meal when I haven’t planned ahead.) I’ve also served these, more than a few times, as a fun, adult birthday dinner—elevated but still easy, even better with a glass of good bubbly. I like to top this burger with chopped kale, pickles, smashed avocado and Dijon mixed with a touch of plant-based mayo or with a slice of tomato, a crisp lettuce leaf, and a generous smear of Secret Sauce.
Photo credit: Erin Scott
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Chill the burger patty dough ahead for the best texture and to ensure they will hold together while cooking—8 to 24 hours, the longer the better.
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Place shaped patties, on a sheet pan in a single layer in the freezer. Once fully frozen, wrap each patty individually and store in an airtight container for up to 6 months.
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Use precooked beets and microwaved frozen rice to speed up the whole process.
Stir the cooked rice well and let it stand, continuing to stir occasionally, for at least 5 minutes to release moisture. Or you can make fresh rice and refrigerate it up to 1 day ahead.
Drain the beans well and spread out on a kitchen towel lined sheet tray to absorb excess moisture.
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Place 2 medium beets, scrubbed and trimmed, in a baking dish with 1 cup water and 1 tablespoon oil and cover tightly with foil. Roast at 400°F until tender, 60 to 70 minutes, then drain, let cool, peel, and trim. You can make them up to 4 days in advance and store them in the fridge.
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To make a thick flaxseed “egg,” combine 1 tablespoon ground flaxseed with 2 tablespoons water in a small bowl. Stir and let stand until the mixture becomes thick and gelatinous, about 5 minutes. Stir again to evenly combine.
For the burgers
2 large garlic cloves, peeled
1 cup rolled (old-fashioned) oats
8 ounces cooked peeled beets (see Tips) stem ends trimmed, quartered
½ small onion, peeled and cut into 6 chunks
2 teaspoons smoked sweet paprika
1¾ teaspoons fine sea salt
1 teaspoon ground cumin
¼ teaspoon freshly ground black pepper 1 tablespoon molasses
1 teaspoon unfiltered apple cider vinegar
Thick flaxseed “egg” (see Note) or 1 large egg, lightly beaten
1 can (15½ ounces) black beans, drained, rinsed well, and patted dry (see Tips)
2 cups cooked and cooled brown rice (see Tips)
Organic canola oil, for pan-frying
About 8 slices aged Cheddar, Gruyère, or Swiss cheese or 2 to 3 cups shredded cheese, for topping (optional)
About 8 brioche-style burger buns, lightly toasted, for serving
Secret Sauce and favorite burger fixings, for serving
Cooking directions
Process the garlic in the bowl of a food processor with the standard blade attachment on high until it is completely minced and stuck to the bottom and sides of the bowl. Scrape down the side of the bowl and add the oats, beets, and onion. Pulse in five 1-second intervals until the beets and onion are roughly chopped. Add the smoked paprika, salt, cumin, pepper, molasses, and cider vinegar. Pulse in three 1-second intervals to evenly incorporate and further break down the beets and onion. Add the flaxseed “egg,” half the beans, and half the rice, and again, pulse 3 times, for 1 second each, to incorporate them without completely breaking down the beans. Scrape down the sides of the bowl. Add the remaining beans and rice and pulse 5 to 7 times, 1 second each, until the beans and rice are evenly combined and coarsely chopped—some beans should remain whole or halved. The mixture will be fairly wet but should hold together loosely.
Carefully transfer the dough to a large bowl, give it a stir to combine, and wrap it tightly. Refrigerate the dough for 8 to 24 hours. Even a 1- to 2-hour chill will improve the texture of the burgers.
To shape the burger patties, line a sheet pan with a piece of parchment. Spoon the chilled mixture into a cylindrical ½-cup measure, packing and leveling it without overfilling it. Tap the measure into your hand or directly onto the parchment until the burger mixture is released. (Gently reshape and pack the patty if needed, but do not flatten it.) Repeat to shape all of the dough. Freeze patties that you don’t plan to cook immediately.
When ready to cook, heat 4 tablespoons canola oil in a large skillet over medium heat. When the oil begins to shimmer, carefully place the patties in the pan, 3 to 4 at a time, and cook until browned and crisp, 3 to 4 minutes (5 minutes for frozen patties). Carefully flip the patties with a spatula and gently press down to flatten them just slightly (they’ll be about 3 inches wide). Cook the other side until well browned and crisp, tilting the pan occasionally to evenly distribute the oil in the pan as well as pooling some oil on the edges of the patty to fry them, another 2 to 3 minutes (4 to 5 minutes for frozen patties). Add more oil if the pan becomes too dry and reduce the heat if the patties start to burn at any point. Transfer the patties to a paper towel-lined sheet pan. Repeat with more patties and oil as desired.
If you are adding cheese, heat the broiler with a rack in the top position. Remove the paper towels from the sheet pan and top the patties with cheese. Broil for 45 to 90 seconds until the cheese is melted and bubbling. Transfer the patties to the buns and serve with the fixings of your choice.
Secret sauce
½ cup mayonnaise (standard or plant-based)
¼ cup ketchup
Heaping 2 tablespoons sweet pickle relish, plus more as needed
1 teaspoon white distilled vinegar
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
Stir together the mayonnaise, ketchup, relish, vinegar, mustard, and garlic powder in a small bowl until evenly combined, adding more relish to taste. The sauce will keep in an airtight container in the refrigerator for up to 5 days.