Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons olive oil
  • 1 small onion, (finely chopped)
  • 2 cloves garlic, (finely chopped)
  • 1 can low sodium black beans, (drained and rinsed)
  • 2 containers (6.5 oz each) Love Beets Smoky-BBQ ShreddedBeets
  • 1 ½ cups cooked brown rice
  • 1 cup old-fashioned oats
  • 1 large egg*
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 4 ounces (1 log) garlic & herb goat cheese, (at room temperature)
  • 6 tablespoons nonfat Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • Olive oil spray for cooking
  • 8 hamburger buns
  • Baby greens

Instruction

  • Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until softened, 5-6 minutes. Place the mixture in a large bowl and let cool. Add the beans and mash them coarsely with a potato masher or fork, leaving some beans whole. Add the Love Beets Smoky-BBQ Shredded Beets and cooked rice. Pulse the oats in a mini food processor until finely ground. Add the ground oats to the bowl along with the egg, cumin, smoked paprika, salt and cayenne pepper. Stir to combine all ingredients well.
  • Form the mixture into 8 patties, compacting them with your hands so that they hold together. Refrigerate until firm, ideally a few hours or overnight.
  • To make the goat cheese yogurt spread, mix the goat cheese, yogurt, lemon juice and zest together in a bowl. Refrigerate until ready to serve.
  • Spray a nonstick skillet with olive oil and add the burgers. Cook 4-5 minutes until a crust forms, then flip and cook another 4-5 minutes on the other side. Alternatively, you can bake the burgers in the oven at 400°F for 10 minutes on each side.
  • Serve the beet burgers on hamburger buns. Top with some goat cheese yogurt spread and baby greens. Devour!