Red Veggie Burgers
By Mary McDougall
These burgers are moist and delicious because of the addition of red beets! Don't be intimidated by the long list of ingredients, they come together quite quickly. The burgers may also be formed ahead of time, and refrigerated until ready to cook. These are also great prepared on an outdoor grill.
Serves: 6
Prep Time: 30 min
Cook Time: 20 min
Ingredients
Burgers:
15 Ounce Can
Black beans, drained and rinsed
1/2 Cup
Cooked, chilled brown rice
1/4 Cup
Fat-free barbecue sauce
1/4 Cup
Quick cooking oats
1/4 Cup
Dried whole wheat bread crumbs
1/4 Cup
Diced fresh mushrooms
2 Tbsp
Minced canned beets
2 Tbsp
Minced golden raisins
1 Tbsp
Minced onion
1 Tsp
Minced garlic
1 Tsp
Chili powder
1/4 Tsp
Cumin
Several Twists
Freshly ground black pepper
Dash
Sea salt
Glaze:
2 Tbsp
Soy sauce
2 Tbsp
Hoisin sauce
1 Tbsp
Molasses
Directions
1
Mix all the ingredients for the burgers in a large bowl, slightly mashing the beans while stirring the mixture together. Let rest for 10 minutes.
2
Combine the ingredients for the glaze in a separate bowl and set aside.
3
Form the burger mixture into 6 patties. Mixture will be moist and easy to form into patties. (May be placed on a platter, covered and refrigerated at this point.) Place on a pre-heated non-stick griddle and cook for several minutes on each side, flipping occasionally until lightly browned and cooked through. Brush with the glaze after the final flip and grill an additional minute.
4
Brush the remaining glaze on both sides of toasted whole wheat buns, and serve with lettuce, tomato slices and sliced sweet onion, if desired.
HINTS: Buy canned beets in your local market and drain and rinse the necessary amount for this recipe before using. Store the remainder of the beets in their juice in a covered jar in the refrigerator. Look for un sulfured golden raisins in your local natural food store or purchase them online from several sources.
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