Smoky Beet & Black Bean Burgers with cilantro-lime vegan mayo Recipe
These classic summertime burgers turn into vegetarian (actually vegan) delights with smoky beet & black bean patties, and a cilantro-lime mayo that sends this sandwich over the moon. It'll stack up...
Keywords
- 4th of July
- BBQ
- Burger
- Father's Day
- Grilling
- Vegetarian
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Cooking tools:
- Food processor
- Microplane
- Cast iron skillet
- Grater
- Baking sheet
- Parchment paper
- Paper towel
- Mixing bowl
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Spatula
- Stove
- Refrigerator
- Freezer
- Plastic wrap
- Plate
Ingredients
- ¾ cup diced onion
- 1 Tbsp. minced garlic
- 2 tsp. smoked paprika
- 1 tsp. each ground cumin and chipotle powder
- ½ tsp. ground coriander
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 lb. purchased peeled and steamed baby beets, shredded, drained, and squeezed dry (about 1½ cups)
- 1 can black beans (15 oz.), drained and rinsed
- ¾ cup cooked and cooled brown rice
- ½ cup roughly chopped walnuts, toasted
- ½ cup certified gluten-free old-fashioned rolled oats
- ¼ cup golden raisins, roughly chopped
- 2 Tbsp. flaxseed meal
- 1 tsp. kosher salt
- ⅔ cup vegan mayonnaise (such as Vegenaise)
- 1 bunch cilantro
- Zest of 1 lime
- 1 Tbsp. lime juice
- Salt
- black pepper
- 4 gluten-free or regular hamburger buns, toasted
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