|15 min||50 min||8|
|2 cup||Black beans, canned (drained, rinsed)|
|2 beet(s)||Beets, raw (shredded, makes 2 cups)|
|1 1/2 cup grated||Carrots|
|1/4 cup||Parsley, fresh (chopped)|
|1 tsp||Dijon mustard|
|1/2 medium||Yellow onion (finely chopped)|
|2 clove(s)||Garlic (minced)|
|1 dash||Cayenne pepper|
|1 dash||Black pepper|
|1/2 cup||Rolled oats, dry|
|1 tbsp||Flaxseed meal (ground) (mixed with water)|
|4 tbsp||Water (mixed with flax)|
|1 tbsp||Extra virgin olive oil|
1. Soak the 1 tbsp ground flaxseed in 4 tbsp water for 15 minutes.
2. Clean beets and carrots and shred with the shredder attachment of your food processor, then set aside.
3. Change the attachment to a metal blade and add the beans, carrots and beets. Pulse about 10 to 15 times until the mixture blends together making sure not to over process, the beans should still have some texture.
4. Transfer to a mixing bowl and add all the remaining ingredients.
5. Using your hands mix very well. Everything should be well incorporated. Place the mixture in the fridge for a half hour to chill.
6. Form patties, shape with your hands into burgers.
7. Heat a pan over medium-high heat.
8. Pour a thin layer of oil into the pan and cook patties for about 5 minutes on each side. Depending on the size of you pan you should cook 3 or 4 burgers at a time.
9. Preheat oven to 400 degrees. Place burgers on parchment lined cookie sheet. You can prepare ahead at this point and either keep in the fridge until ready to bake in the oven or put them directly into a preheated oven.
9. Cook the burgers in the oven for 30 minutes until heated through. Check the burgers after 15 minutes and flip the burgers, this will make them crispy on both sides.
10. Serve with your favourite toppings such as lettuce, avocado and tomato.
contain nitrates and pigments that may help to lower blood pressure and increase athletic performance!
are an excellent source of protein and high in fiber!