Vegan Black Bean Burgers

5 Healthy Lifestyle Habits

It’s almost a new year and it’s time to detox from all of the holiday fun! This mama ate a lot of treats all December long. My pumpkin and vegan fudge intake was high, but it was worth every decadent bite. Now…it’s time to get serious and lighten my menu for the new year. I am gearing up for loads of new healthy eats on my site that still taste indulgent and this is one to put on repeat. Did you know a burger can be light and healthy? I was inspired by The Minimalist Baker‘s Vegan Black Bean Burgers…I have a thing for black beans and beets! I added in some Turmeric and let me tell you, you will fall in love. If you are a meat eater, you will be surprised at how tasty these all veggie burgers are.  

Vegan Black Bean Burgers

These juicy vitamin packed burgers will leave you feeling so satisfied with the hearty black bean and quinoa combo. And let’s talk about nutrition…they’re packed full of protein, fiber and vitamins. The beautiful red beets, quinoa, black beans, mushrooms and walnuts come together so beautifully. 

Vegan Black Bean Burgers

 

Vegan Black Bean Burgers

 

Vegan Black Bean Burgers

Vegan Black Bean Burgers

Serves 8

Prep and Cook Time: 1 hr

Ingredients

1 cup cooked quinoa
1/2 large red onion, diced
1 cup sliced mushrooms
1 t Turmeric Salt
1 15-ounce can black beans, rinsed
1 cup finely grated raw beet (or finely sliced)
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/4 cup raw walnuts, finely chopped

Toppings:
Sun-dried tomatoes
Vegan cheese
Spinach
Sliced Tomatoes

 

Instructions

Preheat oven to 375 degrees.

Heat a small amount of coconut oil over medium heat in a large skillet.

Saute onions.

Season with Turmeric Salt.

When the onions are translucent, add mushrooms. Saute until the mushrooms and onions are lightly browned, 3-5 minutes.

Add black beans and mash lightly.

In a medium bowl, add the beets, quinoa, mushroom mixture, spices and walnuts and combine well.

Form mixture into patties.

Place patties (about 8) to a baking sheet or pan coated with a little coconut oil.

Bake for 35 minutes.

Serve on regular or gluten-free rolls and top with vegan cheese, sun-dried tomatoes or sliced tomatoes and spinach.

Bon Appetit!

xo,

Mama on the Glow

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