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How this works
Servings: 12 patties
Ingredients
- 1 1/2 cups cubed or sliced raw beet (peeled)
- 1 cup sliced carrot
- 1 medium-large clove garlic, peeled
- 2 (14-ounce) cans black beans, rinsed and drained
- 1/3 cup sun-dried tomatoes (not packed in oil; see note)
- 1 tablespoon tamari
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon dill seed (see note)
- 2 1/2 cups cooked brown rice or jasmine rice, cooled
- 1 1/2 cups toasted pecans (see note for nut-free)
- 3/4 cup rolled oats
Instructions
- In a large food processor (see note), combine the beet, carrot, and garlic. Process until finely broken down. Add the beans, sun-dried tomatoes, tamari, rosemary, balsamic, sea salt, and dill seeds. Puree to fully incorporate. Add the rice and about half of the pecans and pulse just to combine; do not fully puree or the rice will become too sticky. Add the oats and pulse just once or twice. Crush or chop the remaining pecans. Remove the blade from the food processor and add the remaining pecans, mixing by hand to incorporate. Place the bowl of the processor in the fridge and the chill mixture for about 30 minutes, if possible (this will firm up the mixture, which will help you shape it into patties).
- Preheat a nonstick skillet over medium-high heat. Take scoops of the mixture (roughly 1/2 cup) and shape by hand into 11 or 12 patties. Working in batches, cook the patties for 5–7 minutes on the first side, then flip to cook the other side for 4–6 minutes. Once golden brown on both sides, remove and serve.
- Garlic Note: The garlic in these burgers will not be cooked other than the cooking of the patties themselves. The raw garlic flavor can be strong for some, so judge how much garlic you want to use. One medium-large clove is usually enough flavor and garlic intensity—unless you really love more! If you want to substitute garlic powder, use about 1 teaspoon.
- Sun-Dried Tomato Note: If possible, use sun-dried tomatoes that are loose (rather than packed in oil). If you have only oil-packed tomatoes, rinse and dry them well before using.
- Dill Seed Note: If you don’t have dill seed, you can try cumin seed. Do not substitute dry or fresh dill weed here. If you know you enjoy the flavor of dill seeds, use a full teaspoon.
- Nut-Free Note: I really like the flavor of toasted pecans here. However, you can also try toasted walnuts or, for a nutfree version, toasted pumpkin seeds.
- Processor Note: A 16-cup food processor can manage this batch well. With 12- or 14-cup processors, you will want to remove some of the beet-carrot mixture before moving ahead and work in a couple of batches, up until adding the pecans. You can also work in batches the whole way, then crush the pecans separately and mix in by hand. Be sure to process thoroughly if working in batches to ensure the patties hold together well.
- Advance Prep: If you want to prep these a day in advance, go for it. You can either keep the full mixture in a covered bowl in the refrigerator to shape when ready, or shape the patties in advance. These patties also freeze well.
Notes
Recipe Renewal! If you have any leftover burgers:
Excerpted from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton.
- Break them up and serve as a bowl with a hot grain, steamed greens or other vegetables and a creamy dressing.
- Use in sandwiches, with a spread of hummus or nut cheese and sliced veggies and avocado.
Excerpted from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton. Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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