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Quinoa Beet Veggie Burgers

Notes: 

10-ingredient, smoky black bean beet burgers with walnuts, quinoa and a blend of spices. Hearty, nutritionally-dense and simple to prepare.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 8-9 patties

*For a quicker cook time, form into slightly thinner patties and brown in a skillet over medium heat lightly coated with olive, canola or coconut oil. Cook until brown on both sides – 3-4 minutes each. NOTE: This method doesn’t get them as well done in the middle, but the crust is more pronounced.
* FREEZING: If you don’t want to cook the whole batch at once, form into 10 patties, par-bake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, place on baking sheet still frozen and bake at 375 degrees F until desired texture/color is reached - roughly 25-35 minutes.

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Ingredients: 

3/4 cup cooked quinoa
1/2 large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms (shitake, baby bella or white button)
Salt & Pepper
1 15-ounce can black beans, well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
1/2 tsp chili powder (or sub extra cumin)
1/4 tsp smoked paprika
~1/2 cup raw walnuts, crushed or ground into a loose meal


 

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