Veggie Burgers facebook twitter linkedin google+ email Veggie Burgers Print Recipe Servings Prep Time 8 servings 5 minutes Cook Time 20 minutes Servings Prep Time 8 servings 5 minutes Cook Time 20 minutes Veggie Burgers Print Recipe Servings Prep Time 8 servings 5 minutes Cook Time 20 minutes Servings Prep Time 8 servings 5 minutes Cook Time 20 minutes Ingredients 1 tablespoon olive oil 1 medium yellow onion (diced fine) 4 garlic cloves (minced) 3 tablespoons cider vinegar 2 tablespoons water 2 15.25-oz. cans black beans (no salt added) 2 teaspoons smoked paprika 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon dried thyme 1/2 teaspoon cayenne 2 teaspoons salt 1 teaspoon pepper 2 cups cooked brown rice 1 15-oz. can shoestring chopped beets (drained and chopped small) 2 teaspoons Dijon mustard 1 tablespoon molasses 1/2 cup rolled oats (finely ground) 1 tablespoon olive oil 8 hamburger buns Your favorite hamburger toppings Servings: servings Instructions Heat oil in a skillet over medium-high heat. Add onions, cooking until slightly charred, 7 minutes. Add garlic, vinegar, and water. Cook 3 minutes, or until vinegar smells sweet. Transfer mixture to a large mixing bowl. Drain and rinse black beans. Add half the beans to onions and mash. Add the other half of beans and leave whole. In small bowl, combine dry spices. Add remaining ingredients (except oil, buns, and toppings) to black bean mixture, stirring well to combine. Shape into 8 patties. In large skillet over medium heat, add oil. Cook patties 2 minutes, then flip (if they don’t lift easily with a spatula, cook a little longer). Cook another 6 minutes until warmed through. Place burgers on buns and top with your favorite hamburger toppings. Recipe Notes Per serving: 628 calories; 7 grams fat (1 gram saturated fat); 115 grams total carbohydrates; 20 grams fiber; 28 grams protein.