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Title: Vegan Beet Burgers
Categories: Burgers, Vegetarian
Yield: 6 Servings

1/2 c Chopped mushrooms (35 g)
1/4 c Bell peppers (55 g);
- chopped
3/4 c Black beans (200 g)
2 1/2 c Cooked brown rice (400 g)
1/2 Onion; diced
4 cl Garlic; minced
1/2 c Flour (60 g)
1/2 c Beets (85 g);
- roasted, chopped
1/2 ts Paprika (1.5 g)
1/2 tb Maple syrup (7.5 ml)
1 tb Soy sauce (15 ml)
1/4 ts Liquid smoke (1.25 ml)
- (optional)
Salt & Pepper; to taste

Preparation time: 15 minutes
Cooking time: 12 minutes

These vegan Beet Burgers are smoky, flavourful, and absolutely
satisfying. Pile them onto a bun with your favourite toppings and dig
in!

In a food processor, add the beets. Pulse until cut up, about 30
seconds. Add the rest of the ingredients, including seasonings. Pulse
until combined, not too much to make it mushy but until incorporated.

On a cookie sheet lined with parchment paper, form the mixture into
burgers. Ensure to spray your hands with oil first--they are sticky!
They can make 3 large burgers or 6 smaller burgers. Refrigerate for
about 2 hours, or overnight if possible.

When burgers are chilled, in a pan over medium heat, heat about 2 tb
olive oil. Add the burgers to it and cook about 4 to 6 minutes on
each side, until crispy and cooked through.

Serve as you desire, in a burger form or in a lettuce wrap. We added
burger buns, onions, tomato, lettuce, and mustard. Enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-beet-burger-recipe/>

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