Smashed Beet & Bean Burger
  • ½ cup brown rice, uncooked and cooked as per directions
  • 1.25 cups boiled chickpeas
  • 1 cup black bean boiled
  • 2 tsp olive oil
  • ¾ cup finely chopped onion
  • 3-4 garlic cloves, chopped fine
  • 2 tbsp apple cider vinegar
  • ¼ cup oats grinded to flour form ( use any kind of oats - rolled or quick cooking)
  • 3 medium size beets, roasted and grated
  • 1 tbsp olive oil
  • 1.5 tbsp paprika
  • 5 tbsp brown mustard but I suggest start with 2 tbsp and proceed upon tasting and adjust according to your preference
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp thyme powder
  • salt to taste
  • Fresh jalapenos, red onion, tomatoes, greens, mayo, mustard for serving
  1. Preheat oven to 400F. Cut the beet tops and cut them in half. Place them in aluminium foil and on a baking sheet and bake for good 55-60 minutes until soft to touch. Let them cool. Once cool, peel and grate on a box grater. Squeeze out all the juice ( you can save the beet juice for later use if you want) and add the grated beets to a big bowl.
  2. Add all of your chickpeas and black bean to a food processor and process only until coarse. Make sure you don't over process them!
  3. Add this coarse black bean- chickpea mix to the bowl. To it add the cooked rice.
  4. In a skillet, add 2 tsp olive oil. Add chopped onions and cook them on medium high heat. Once they start to get brown, add garlic. Saute for about 30 seconds and add apple cider vinegar. Cook until vinegar it all absorbed and add this onion mix to the bowl. Add the remaining spices along with oat flour to the bowl. Mix it all up nicely using your hands and taste. Keep tasting and adjusting the spices according to your taste and it's very important for them to be properly seasoned!
  5. Just before serving, roll them in patties and stuff with some shredded cheese. Cook on a hot skillet with little olive oil. Once they get nice and crispy on one side, flip and repeat. Serve on your favorite bun with greens, fresh onions, tomatoes, jalapenos, cheese slice (I used provolone cheese slice) and serve along with potato fries.
Recipe by Naive Cook Cooks at