Savory and sweet combine for a beautiful main course dish.
- 3 large beets (approximately 1 lb.)
- 1-/2 cup uncooked brown rice
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp. cider vinegar
- 1/4 cup rolled oats
- 2 (15.5 oz) cans black beans
- 1/4 cup prunes, chopped
- 1 Tbsp. olive oil
- 3 tsp. paprika
- 2 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. dried thyme
1/2 cup Ocean's Balance Kelp Purée
- Salt & Pepper
- Roast beets at 400 degrees, wrapped in foil for about an hour, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers).
- Cook brown rice until slightly overcooked, but not mushy.
- Sauté the onion in olive oil and a dash of salt until golden and slightly charred, approximately 10-12 minutes. Add garlic, cook until fragrant, about 30 seconds. Add cider vinegar, stir until evaporated. Remove pan from heat.
- Process oats in a food processor to achieve a flour. Remove from the processor, set aside.
- Drain and rinse 1 can of beans
- put in food processor along with chopped prunes. Pulse until beans are roughly chopped.
- Grate roasted beets using larger holes. Press grated beets in a colander to remove as much liquid as possible.
- Combine beets, rice, bean and prune mixture, second can of beans and onion mixture. Sprinkle with olive oil. Add spices and kelp purée. Mix by hand, add salt and pepper to taste. Add oatmeal flour and mix by hand until combined. Shape into burgers.
- Heat 2 Tbsp. of olive oil over medium-high heat in a heavy-bottomed sauté pan. Cook burgers 2-3 minutes on each side until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure the middle is cooked). Serve with sautéed green beans, a chopped kale salad or on a toasted bun. Melted cheddar cheese on top of the burger is also very good!
Pairs with: A lemony white beer