Servings: 6

½ cup minced red onion ½ cup minced red onion
2 garlic cloves, minced 2 garlic cloves, minced
1 cup finely shredded raw beets 1 cup finely shredded raw beets
1 cup minced mushrooms 1 cup minced mushrooms
½ teaspoon smoked paprika ½ teaspoon smoked paprika
½ teaspoon dry mustard (mustard powder) ½ teaspoon dry mustard (mustard powder)
½ teaspoon ground cumin ½ teaspoon ground cumin
½ teaspoon ground coriander ½ teaspoon ground coriander
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground) 1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
1½ cups cooked or 1½ cups cooked or
1 15-ounce BPA-free can or Tetra Pak salt-free black beans, rinsed and well drained 1 15-ounce BPA-free can or Tetra Pak salt-free black beans, rinsed and well drained
1 cup cooked brown, red, or black rice; teff; or quinoa; well drained and blotted dry 1 cup cooked brown, red, or black rice; teff; or quinoa; well drained and blotted dry
1 tablespoon ground flaxseeds 1 tablespoon ground flaxseeds
1 tablespoon white miso paste 1 tablespoon white miso paste
½ cup old-fashioned rolled oats, ground into coarse flour ½ cup old-fashioned rolled oats, ground into coarse flour
6 100% whole-grain buns 6 100% whole-grain buns

Heat ¼ cup of water in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and then add the beets and mushrooms. Sprinkle on the paprika, mustard, cumin, coriander, and turmeric. Cook until the vegetables are softened and the liquid is absorbed, about 4 minutes. In a large bowl, mash the beans well to break them up. Add the cooked grain, flaxseeds, and miso. Mash the mixture to combine and then add the oats and walnuts, then the cooked vegetables. Combine until the mixture holds together when pressed between your thumb and forefinger. Divide the mixture into six equal portions and use your hands to shape them into balls. Press the balls into patties and transfer them to a plate. Refrigerate for a minimum of 30 minutes. Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper and arrange the burgers on it. Bake for 30 minutes, gently flipping the patties about halfway through. Serve hot with or without a bun and your favorite condiments. NOTE: Be careful when shredding beets-their bright red color can stain!