Smoky Quinoa Beet Burger

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I am as much as a carnivore as the next cave man. However, there has been some amazing development in the world of food. This Quinoa Beet Burger is just one of these developments. I was shocked by how easy it was to master and that unlike most vegetarian foods, it didn’t require a million ingredients to get flavor infused into this beef replacement. Try this version for you and your mountain man around his annual physical.

Smoky Quinoa Beet Burger
Yields 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3/4 cup cooked quinoa
  2. 1/2 large red onion, finely diced
  3. 1 cup finely chopped mushroom (shiitake, crimini, portabella)
  4. 1 15-ounce can black beans, rinsed and drained
  5. pinch kosher salt & fresh black pepper
  6. 1 cup finely grated raw beet
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon chili pepper
  9. 1/4 teaspoon smoked paprika
  10. 1/2 cup raw walnuts, crushed or ground into a loose meal
Instructions
  1. In a large skillet over a medium-low heat add some nonstick spray or olive oil. Once the pan is hot, add the onion and saute, season with salt and pepper.
  2. When the onions turn soft, turn up the heat to a medium and then add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms are browned and have turned fragrant.
  3. Remove the heat and add the black beans and mash with a potato masher. This should be a rough mash.
  4. Transfer the bean mash to a mixing bowl and add the quinoa, beets, spices and stir to incorporate. If you would like to add additional flavor, add a shake of A-1 sauce.
  5. Then add the crushed walnuts a little at a time until the mixture is firm enough to form into patties. Place in the refrigerator to chill.
  6. Preheat your oven to 375 degrees F.
  7. Coat a baking sheet with olive oil. Form the mixture from the fridge into 8-9 patties.
  8. Arrange the burgers on a baking sheet and brush with olive oil. Bake at 375 F for a total of 30-45 minutes, gently flip the burgers half way through. Cook longer for dryer burgers that yield a crispier texture.
  9. Serve on buns with greens and any desired toppings.
Adapted from Food Network
Adapted from Food Network
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