Smoky White Bean Beet Zucchini Burgers

Smoky White Bean Beet Zucchini Burgers

Vegan, Gluten Free option

Makes about 8 burgers

I LOVE veggie burgers. Not the fake meat kind, but the chock-full-of-veg kind. These taste amazing, with the smokiness of smokes paprika and the subtle sweetness of beets. I used golden beets; if you use red ones, the color will be different (and there’s the stain factor when prepping). Both are good options!

1 can white beans of choice (I used Great Northern), drained and rinsed

½ cup each grated beet and zucchini (I peeled the beet but not the zucchini); excess water squeezed out of the zucchini

1 tbsp tomato paste

1 tbsp smoked paprika (or to taste)

1-2 tsp each dried thyme and basil

1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water and let sit a few minutes)

¼ cup brown rice flour

¼ small red onion, diced

1 clove garlic, minced

Salt+pepper

Buns, lettuce, tomato slices, ketchup, mustard, avocado vegan (or regular) cheese… whatever you want on your burger to serve!

1.     Preheat your oven to 425°F. and line a baking sheet with parchment.

2.     Combine all the ingredients in a large bowl, using a potato masher to mash the beans, but leave a little texture.

3.     Form into 6-8 patties and place on the baking sheet.

4.     Bake for 25 minutes, flipping them over half way.

Assemble your burgers and chow down!

Note: These burgers would probably hold up ok on a grill, but I don’t have one so I didn’t test it. If you don’t want to turn on your oven, they can also be cooked in non-stick or oiled pan on the stovetop.