Black Bean Beet Burger

This burger is so good and simple too!!!  Makes a wonderful spring or fall meal!

This recipe is from one of my favorite cookbooks, "Spilling the Beans"

Olive oil for cooking

1 small onion, grated on the coasre side of a box grater

1 large red beet, peeled and grated on the coarse side of a box grater

3 garlic cloves, crushed

1/2 tsp. cumin

1 Tbsp. balsamic vinegar

2 cups rinsed and drained black beans

1 cup freshly cooked brown rice, barley or quinoa

2 Tbsp. chopped fresh parsley or cilantro

salt and pepper to taste

Provolone, Gouda or other mild cheese, thinly sliced (optional)

Red or green leaf lettuce

Tzatziki, for serving (optional)

Over a medium skillet heat a drizzle of oil over medium-high heat and cook the onion for  a few minutes, until soft.  Add the grated beet, garlic, cumin, and vinegar; stir and cover;cover for about 5 minutes, until beet is soft. 

In a large bowl or the bowl of a food processor, combine the black beans, rice, parsley, salt and pepper, and cooked beet mixture.  Mash with a potato masher or pulse in the food processor until the mixture is partly mashed and well combined but still chunky - you don't want to puree it completely.

Heat a generous drizzle of oil in a heavy skillet over medium-high heat.  Shape the mixture into patties and cook for a few minutes per side, allowing them to develop a nice crust on the bottom before you flip them.  If you are using cheese, place a slice on the patty after the first flip and cover to melt the cheese.

Serve on a whole grain bun with lettuce and Tzatziki (a mixture of yogurt, chopped cucumber, juice of a lemon and dill or parsley).  Delicious!!!