Beet, Almond, and Black Bean Burgers

onegreenplanet.org

stingray

subheading: For the Burgers:

1 ½ cups gluten-free oats, ground

2 cups almond meal

2 large beets (about 1 pound), washed well and peeled

2 14-ounce cans of black beans, rinsed and drained

2 to 4 tablespoons olive oil

1 cup ground flax seed

A small bunch of fresh parsley, washed and chopped finely

4 teaspoons onion powder

4 teaspoons ground cumin

4 teaspoons ground cardamom

4 teaspoons vegetable bouillon (or salt if you don't have this on hand)

1 teaspoon black pepper

Coconut oil or rice bran oil, for frying

subheading: For the Walnut and Kale Pesto:

1 garlic clove, peeled

½ cup walnuts

½ cup cashew nuts

2 large handfuls of kale leaves, washed and roughly chopped

1 large bunch (about 1.5 ounces) of basil

½ cup olive oil

½ teaspoon sea salt, or to taste

A pinch of ground black pepper

1 tablespoon nutritional yeast (optional)

Juice of ½ a lemon

subheading: For the Quick Pickled Red Onions:

2 red onions

About 1 cup of white wine vinegar

Sugar

subheading: For Serving:

Some arugula, washed

Burger buns of your choice, heated up (optional)

Cucumber ribbons

Avocado, sliced thinly

Vegan mayonnaise or ketchup

Directions at onegreenplanet.org

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