Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons olive oil, divided
  • 1 small red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons
  • flaxseeds
  • ½ cup rolled oats
  • 2 (14-ounce) cans black beans, drained and rinsed
  • 2 medium beets, grated
  • 2 tablespoons tomato purée
  • 1½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instruction

  • 1.
  • Into a skillet over medium heat, warm 1 tablespoon oil. Add onion and cook, stirring for approximately 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat and set aside.
  • 2.
  • Into a large bowl, combine flax seeds with 6 tablespoons water and let stand for 10 minutes.
  • 3.
  • Into a food processor, process oats until finely chopped and flour-like in texture. Add black beans and pulse until finely chopped and combined with the oats, being careful not to purée beans.
  • 4.
  • To the flax seeds mixture, add black bean-oat mixture, grated beets, cooked onions and garlic, tomato purée, smoked paprika, and oregano. Season with salt and pepper, and mix with a rubber spatula until well combined. Using damp hands, form mixture into 8 patties approximately 1-inch thick and 3 to 4 inches wide.
  • 5.
  • Into a large skillet over medium-high heat, warm remaining 2 tablespoons oil. Add two patties and cook each side 3 to 4 minutes, until browned and firm. Reduce heat to medium if patties get too charred. Remove from skillet and repeat with the remaining burgers. Serve warm on buns with chosen toppings.