- 1/2 cup onion
- 3 cups grated raw beets
- 1/2 teaspoon sea salt
- 2 tablespoons oil (I used vegetable oil)
- 1/2 tablespoon apple cider vinegar (or white)
- 1 1/2 cups roughly mashed black or red beans
- 1 teaspoon smoked paprika (optional for smokey flavor)
- 1 cup cooked rice of choice
- 1 teaspoon chives
- Pinch of black pepper
- 5 to 7 baby potatoes
- 1 tablespoon oil
- 1 teaspoon tarragon
- About 1/2 teaspoon orange zest
- Pinch of salt to taste
- 2 tablespoons plant-based mayo
- 1/2 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Preheat oven to 425°c
Saute onion in 1 tablespoon of oil over medium heat until it becomes translucent, about 6 minutes. Add grated beets and 1/2 teaspoon of salt, mix then cover for about 10 minutes until beets are cooked. Remove lid, add apple cider vinegar and mix, set aside to cool slightly.
In a separate bowl, mix the beans, rice, paprika, chives and pepper. Stir in beet mixture. Form into six 1/2 inch patties. Refrigerate for 30 to 45 minutes.
Cube baby potatoes into 4 then toss with 1 tablespoon of oil, tarragon, orange zest, and salt. Place on a cookie sheet and place in preheated oven for 30 minutes, flip half way.
In a small bowl, mix plant-based mayo, Dijon and maple together. Use as a condiment.
Heat 1 tablespoon of oil in a frying pan over medium to high heat. Place 1 to 2 patties in pan at a time. After 1 minute, lower heat to medium and continue to cook for 4 minutes. Carefully flip patties and cook for 5 to 6 minutes. If a patty crumbles a little bit, form back together with flipper.
Now, the best part, assemble your burger and plate, then EAT.