Vegan Burger Patty – Beet And Black Beans
1 cup water
2/3 cup quinoa
2 tablespoons canola oil
1 cup chopped red onions
10 ounces raw beets, finely grated
6 ounces cremini mushrooms, finely chopped
4 cloves garlic, minced
2 (15.5 oz) cans canned black beans, rinsed, drained, and mashed
1 cup walnut pieces, ground into coarse flour
1 cup old-fashioned rolled oats, ground into coarse flour
2 tablespoons tomato paste
2 tablespoons miso paste
2 tablespoons nutritional yeast, optional, recommended if you follow strict vegan diet
2 tablespoons ground flaxseeds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
Step 1. Preheat the oven to 375°F.
Step 2. In a 2-qt pot or a saucepan, combine the water and quinoa. Bring the pot to a boil over medium heat. Lower the heat and allow it to simmer for 20 minutes covered or until the quinoa is tender. We will use it in step 5.
Step 3. Meanwhile, in a 5-qt Dutch oven, heat up the canola oil over medium heat. Add the onions to the Dutch oven; stir occasionally; cook for 8 minutes or until the onions are lightly browned.
Step 4. Add the beets, cremini mushrooms, and garlic; stir occasionally; cook for 10 minutes or until the beets are softened. Add water if needed.
Step 5. In the Dutch oven, add the remaining ingredients (canned black beans, walnut pieces, old-fashioned rolled oats, tomato paste, miso paste, nutritional yeast, ground flaxseeds, smoked paprika, ground cumin, dry mustard, ground coriander, ground turmeric, and cooked quinoa). Mix and knead them together until they become a coherent mass with no visible lump. Be careful the mixture may be hot to touch. In that case, allow it to cool until it is workable.
Step 6. Divide the mixture into eight portions evenly. Roll and press each portion to form a burger patty.
Step 7. Bake the patty in the oven for 40 minutes. Flip the patty halfway through.