Wednesday, March 15, 2017

Beet and Black Bean Burgers with Chipotle Aioli and Avocado

Growing up, beets were one of my favorite foods (I was destined to be a dietitian, right?). My grandpa would grow them in his garden and serve them pickled - so fresh and delicious! Every time my mom makes them for me I'm immediately taken back to my childhood. 

The beet/black bean combo of these burgers is so satisfying, you may actually be able to get your meat-loving friends to love these. And with all the nutrition that these burgers provide (folate, potassium, vitamin C, iron, protein, fiber) what's not to love? The creamy chipotle aioli and avocado garnishes are an added bonus of wonderful flavor, texture and healthy fats. 



1. Preheat oven to 450. Line a baking sheet with parchment paper.
2. Place all aioli ingredients in a blender and process until smooth. Transfer to a bowl and place in the fridge.


3. Heat olive oil in a skillet over medium-high heat and add onion and garlic. Cook for 3 minutes, or until lightly softened.

4. Place the onion and garlic in a large mixing bowl with the remaining burger ingredients. Refrigerate the burger mix for at least 4 hours.



5. Shape the burger mixture into 6-8 patties (depending on how big you want them). Heat 1 tablespoon olive oil in a large cast iron skillet (or nonstick skillet) over high heat. Working in batches, cook the burgers for 2 minutes per side (add more oil as needed), then transfer to the prepared baking sheet. Bake the burgers for 8 minutes.


6. Serve the burgers topped with aioli and sliced avocado.




Beet and Black Bean Burgers with Chipotle Aioli and Avocado
Serves 6-8

All you need:
Aioli
1/2 cup mayo (I used avocado oil mayo)
2 canned chipotle peppers in adobo
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
Juice of 1 lime
Salt and pepper, to taste

Burger
1 tablespoon olive oil
1 medium yellow onion, diced small
3 garlic cloves, minced
2 large beets, peeled and shredded with a food processor (or grated by hand)
1 cup cooked brown rice
2 tablespoons apple cider vinegar
1/4 cup oats
2 cans black beans, drained
5 pitted dates, chopped small
2 teaspoons Dijon mustard
1 teaspoon paprika
1 teaspoon ground cumin
1 large egg
Salt and pepper, to taste

Sliced avocado, for serving

All you do:
1. Preheat oven to 450. Line a baking sheet with parchment paper.
2. Place all aioli ingredients in a blender and process until smooth. Transfer to a bowl and place in the fridge.
3. Heat olive oil in a skillet over medium-high heat and add onion and garlic. Cook for 3 minutes, or until lightly softened.
4. Place the onion and garlic in a large mixing bowl with the remaining burger ingredients. Refrigerate the burger mix for at least 4 hours.
5. Shape the burger mixture into 6-8 patties (depending on how big you want them). Heat 1 tablespoon olive oil in a large cast iron skillet (or nonstick skillet) over high heat. Working in batches, cook the burgers for 2 minutes per side (add more oil as needed), then transfer to the prepared baking sheet. Bake the burgers for 8 minutes.
6. Serve the burgers topped with aioli and sliced avocado.

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