The Ultimate Beet and Bean Veggie Burger

Place rice in a large pot along with the water. Set over high heat and bring to a boil (keep the pot uncovered). Once it hits a boil reduce heat to a simmer, cover the pot and let it simmer for 25-30 minutes or until firm but not mushy. Remove from heat, drain off any excess water and set aside.

Meanwhile, either dice the onion and beets (small dice) or use a food processor to pulverize them into tiny bits. I used the food processor and it worked well and seemed to cut back on my cooking time.

Heat a teaspoon of olive oil in a saute pan set over medium heat. Add onion and cook until translucent, about 5 minutes. Add beets and cook until softened, another 5-6 minutes. Add garlic and stir until fragrant, about 1 minute.

Pour the cider vinegar into the pan and use a spatula to scrape up any bits that have stuck to the bottom of the pan. Remove from heat and set this mixture aside.

Place the black beans into a large bowl and use a pastry cutter to mash them up. They don’t have to be a paste, but you want them to be broken up a bit. You shouldn’t have many whole beans left.

Into the bowl with the beans, add the cooked rice, the onion mixture, lemon juice, tablespoon of oil, parsley, coriander, paprika, salt, pepper, and chipotle/adobo sauce. Stir together with a wooden spoon or with your hands. I prefer to just take off my rings and have at it!

Taste. This is the beauty of a veggie burger. There’s no raw meat so you can taste and adjust the seasonings as you like. Want it a little spicier/smokier? Add chipotle and paprika. Needs more salt or a little tang? Add more lemon juice or vinegar.

When the taste is right, add the flour and mix it in until no white remains. The mixture should thicken slightly.

Use your hands to shape the mixture into 5 patties and place them on a baking sheet.

To cook on the grill: Place burgers on a veggie tray on a preheated medium-high heat grill. Cover the grill and cook for 7 minutes. Flip the burgers, add slices of cheese, cover and cook for an additional 5-7 minutes or until heated through.

To cook in a cast iron skillet: Heat skillet over medium-high heat. Add a teaspoon of oil and allow it to warm up (it should look shimmery and flow easily throughout the pan). Add the patties into the skillet (it should sizzle!) and cook for 3 minutes. Flip, add the cheese, and cook an additional 3 minutes on the opposite side.

Grill or toast your buns using your desired method, if you want them toasted.

To serve, place a burger on the bottom half of each grilled or toasted bun. Top with a slice of tomato, fresh greens (if you have them), and Dijon mustard. Leftover patties keep well in the fridge or freezer.

Recipe adapted from The Kitchn.