Spicy Chipotle Beet Burgers
By Christina Pasternak Serves 6
Spicy, meaty, delicious flavor with just a few simple veggie-lovin' ingredients!
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- 1 cup brown rice, cooked
- 1 tablespoon unrefined coconut oil
- 1 white onion, finely diced
- 3 medium-sized red beets (about 1 pound), finely diced
- 3 to 4 cloves garlic, minced
- ¼ cup apple cider vinegar
- 7 oz. can of chipotle peppers in adobo sauce
- 15 oz. can cannellini beans, drained and rinsed
- 1 × Juice from 1/2 lemon
- ¼ cup fresh parsley, minced
- 1 teaspoon dried thyme
- ¼ cup oat bran
- Salt and pepper, to taste
- 1½ Tablespoons of unrefined coconut oil, enough to coat your pan
- 1 × Hamburger Buns
- 1 × Avocado
- 1 × Sliced Tomato
- 1 × Sliced Onion
- 1 × Lettuce
- 1 × Pickles
You may also need:
A Pot, Aluminum Foil, Bowl, Fork, Grill, Skillet, Spatula, Spoon
Cook brown rice according to package directions. Set aside.
Heat a tablespoon of coconut oil in a pot ( preferably stainless steel or cast iron) over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are soft and translucent.
Stir in the beets, cover the pot, and cook until the beets are completely tender. Stir occasionally.
Stir in the garlic and cooked rice, cooking until the garlic is fragrant (about a minute).
Pour in the apple cider vinegar, which will de-glaze the pan and enhance the flavor of the mixture.
In a large mixing bowl, mash the cannellini beans with a fork. Add the cooked rice, onion, and beet mixture, lemon juice, parsley, and thyme. Stir to combine, adding salt and pepper to taste. Finally, add the oat bran and stir until evenly incorporated.
Heat a cast-iron skillet or griddle over medium-high heat, add a couple tablespoons of coconut oil (or olive oil) to completely coat the bottom of the pan. If grilling, be sure to cover the grates with aluminum foil first.
Scoop out about a cup of the mixture with your hand and shape it into a patty. Gently set it in the pan, where it should immediately begin to sizzle. Continue making patties and adding them into pan, depending on how many burgers you want to cook. (The remaining mixture can be made into patties and frozen for future use.)
Cook the burgers for a few minutes on each side until the burger has a nice dark crust. When flipping the burgers, they may break apart a bit, just continue reshaping them with the spatula.
Serve the burgers on lightly toasted burger buns or sandwich bread with your favorite burger toppings. My favorites are avocado, yellow mustard, onion, romaine lettuce, tomato, and pickle. Delicious!