We know the combination of beet and cauliflower sounds strange, but we love these with ketchup and mustard!

These burgers are vegan and gluten-free.

Makes: ~15 burgers     Total time: 1 hour 30 minutes (30 minutes baking)

 

Beet and cauliflower burger

Ingredients:

  • 3 medium beets, peeled
  • 1 cauliflower, leaves removed
  • 1 1/2 - 2 cups black beans, drained
  • 4 cloves garlic, peeled
  • 1 red onion, peeled
  • 1/2 cup fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Olive oil, to coat baking sheet

    

 

Directions:

  1. Cut cauliflower into 4-6 pieces and cut peeled beets in half. Place in a large pot, and fill with water until the vegetables are completely covered in water. Boil 15-30 minutes, until beets and cauliflower are tender. Remove the beets and cauliflower from the water and allow to cool. Preheat oven to 375°F.
  2. While the beets are cooling, combine the drained beans, garlic, onion, and cilantro in a food processer and purée. You can also finely chop the onion, garlic and cilantro and mash the beans. 
  3. Once the beets are cool, grate the beets. If using a food processor, you can grate the cauliflower as well. If you do not have a food processor, chop the cauliflower finely.
  4. Combine the bean purée with the beets and cauliflower. Add chili powder, paprika, and salt, adjusting amounts to your taste preferences.
  5. Line a large baking sheet with olive oil. Form the beet mixture into large patties and place on the baking sheet.
  6. Bake at 375°F for 30 minutes. Allow the burgers to cool for a few minutes before serving.