It’s always a bit disorienting to step away from your routine but sometimes, you just have to dial down the noise and get focused if you want to get stuff done. You might have noticed that I took a little blogging hiatus over the last few weeks; I was hard at work on some awesome new stuff for you.
The first is my new digestive health app, My Healthy Gut, which will be launching soon. If you want to learn more about better digestive health…or you have celiac disease…you’re going to want to download this app. But more on that in a few weeks…
The other thing I have been working on is some killer summer recipes. And this first one is a doozy.
Store-bought veggie burgers typically come in two camps: loaded with processed soy protein or essentially protein free. It took me a while – and a lot of label reading – to find my favourites …made from actual beans and vegetables.
I really like the idea of making a homemade veggie burger but, for some reason, it’s the one food that I pretty much always buy. One of those reasons is that veggie burgers typically take a long time to make: my (previous) favourite recipe takes like 90 minutes and a ton of steps. Not even close to reasonable. I would like to say that I spend four hours batch cooking on the weekend but in reality, I spend those four hours chasing after my kids.
Since sitting on my patio, eating a veggie burger loaded with all the fixings pretty much defines summer for me, I thought it was time I figure out how to make a simple bean burger at home.
Simple…and hella good. I’ve made it four times in the last month. And I can even find the energy to make them on a weeknight.
My beet burgers are super yummy, moist and loaded with good stuff like black beans, oats and flax. This burger takes less than ten minutes to prep if you buy pre-cooked beets…don’t be a hero…buy the pre-cooked beets. Get these guys into the oven quickly and you can have a cocktail on the patio while they bake.
Beet, Black Bean and Walnut Burgers
Vegetarian, Vegan, Gluten Free
Makes 8 burgers
2 398ml (14oz) cans of black beans, drained and rinsed…or 3 cups pre-cooked black beans
1 1/2 c cooked beet chunks (about four smallish beets)
1/2 tsp salt *see note
1/2 c rolled oats (ensure they are pure, gluten free oats if you need a GF recipe)
2 tbsp ground flax
1 shallot, chopped
1 tbsp freshly squeezed lime juice
1/2 tsp garlic powder
1/2 tsp cumin
2 tbsp extra virgin olive oil
1/2 cup walnuts
Preheat oven (or your BBQ!) to 375 degrees
Toss all ingredients into a food processor and pulse until about 75% blended, to leave a bit of texture in the burgers. Remove blade, stir mixture with a spatula to mix in remaining chunks. Taste and adjust seasoning if required.
*note: I use unsalted beans…if yours are pre-salted, start with 1/4 tsp salt in the mix
Place mixture on nonstick cookie sheet by using a half cup measure. Press to one inch thickness, forming eight round patties.
Bake for 30 minutes to allow a crust to form on bottom. Then, very carefully (these are soft burgers!!) flip, reshaping if necessary, and cook for 10-15 minutes on the remaining side.
Serve with your favourite fixings! I love a combo of Dijon and Mayo on pretty much everything…and it works here too. And in the photo, we served the burger with a mixture inspired by one of my fave Ottolenghi salads: thinly slice a small red onion and place in a bowl, along with 1/4 cup of sliced dates (I like deglet noor or medjool). Pour 2 tbsp of balsamic and a sprinkle of salt over them. Toss to combine and let sit for 30 minutes. AMAZING.