Lunch / Dinner
Smoky Beet & Black Bean Burgers with cilantro-lime vegan mayo
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 to any meat lover’s version — for real.
Melissa’s Peeled & Steamed Baby Beets (found in the produce section) are a timesaver.
Shred the beets using the largest holes on a box grater. Then drain them and press them dry between paper towels, changing the towels several times.
Cook onion, 1 Tbsp. garlic, paprika, cumin, chipotle powder, and coriander in oil in a skillet over medium heat until onion is translucent, 10 minutes. Deglaze skillet with vinegar, scraping up any brown bits; transfer mixture to a food processor and cool slightly.
Add beets, black beans, brown rice, walnuts, oats, raisins, flaxmeal, and salt to food processor; pulse until coarsely chopped, 15–20 pulses.
Transfer beet mixture to a bowl; gently stir to ensure evenly combined. Shape beet mixture into six patties; arrange on a parchment-lined baking sheet and chill 2–3 hours, flipping halfway through. (After chilling, you can individually wrap and freeze patties, but don't thaw before cooking, although they may take longer to cook.)
Meanwhile, pulse vegan mayonnaise, cilantro, 1 Tbsp. garlic, zest, and lime juice in a mini food processor until combined; season with salt and pepper. Transfer cilantro-lime mayo to a bowl; chill.
Per burger (without bun)
% Daily Value*
Total Fat 28g 43%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 737mg 30%
Carbs 42g 14%
*Percent Daily Values are based on a 2,000 calorie diet.