Red Beet Burgers

Prep time: 55 min | Total time: 35 min |

Additional soaking time: 24 hours

Conservation: 4 days | Freezable

Allergens:

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Ingredients

1. Pressure cook the soaked kidney beans for 20 minutes.

2. Heat 1 tbsp oil over medium heat and sauté the chopped onion for 2-3 minutes.

3. Add minced garlic and cook for another minute.

4. Stir in cumin, dried herbs, tomato paste, and Tamari sauce.

5. Add the grated beets and sauté for 2-3 minutes.

6. Remove from heat and let the mixture cool slightly.

7. In a food processor, pulse oats and walnuts until they reach a coarse, crumbly texture.

8. Add the cooked kidney beans and beet mixture, pulsing until everything is well combined.

9. Form burger patties and cook each patty in an oiled pan over medium heat for 5-7 minutes per side.