Ingredients

The following ingredients have 6 Servings
  • 1/2 cup cooked brown rice
  • 1 tsp olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 2 beets (peeled and grated)
  • 2 Tbs cider vinegar
  • 1 can black beans (drained)
  • 1 lemon (juiced)
  • 1 tsp coriander
  • 1 tsp thyme
  • 1/2 tsp steak seasoning
  • 1/2 tsp soy sauce
  • 1/4 cup shitake mushrooms (chopped)
  • 1 chipotle in adobo (chopped)
  • 1 egg
  • 1/2 cup oats
  • buns (jack cheese, Dijon mustard, and banana peppers for serving (optional))

Instruction

  • Heat the oil in a large skillet. Add the onion and garlic and cook until softened. Add the beets and cook until heated through. Deglaze the pan with the vinegar.
  • Transfer the beet mixture into a large bowl. Add the next 7 ingredient (through the egg) and mix well. Add the oats, a little bit at a time, until the mixture becomes less wet and resembles a meatball mixture.
  • Use your hands to form the mixture into 6 patties . Don't be afraid to really work the mix to get the patties to form - I found that pressing it firmly in between my two cupped palms worked the best. Cook the burgers in a basket on the grill or in a very hot cast-iron pan until a nice, charred crust forms on the bottom. This took me about 10 minutes on the grill. Carefully flip the burgers over and cook another 5 minutes. If you're adding cheese, add it right after you flip the burgers, and cover them to help the cheese melt.
  • Serve the burgers on crusty buns with mustard and banana peppers.