…Millet Beet Black Bean Burgers…


3 large red beets

1 cup millet, cooked

1 tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

2 tablespoons cider vinegar

1/4 cup purely Elizabeth original oatmeal

1 can black beans, rinsed and drained

1/4 cup barbeque sauce – such as Stubbs

1 large egg (optional for non-vegan burgers)


Organic Cheese – http://www.rumianocheese.com/our-cheese/organic

Kimchi – http://ozuke.com/product/kim-chi/

Bread Srsly Rolls – http://www.breadsrsly.com/store/16-pack-sourdough-rolls-gluten-free-and-gum-free

Millet Beet Black Bean Burger


Heat the oven to 400°F. Wrap the beets in aluminum foil and roast for 50 to 60 minutes. Set aside.

In a large skillet, heat olive oil to medium heat. Add onion and garlic and sauté for 10 minutes. Set aside. Meanwhile, in a food processor add beans and oatmeal and pulse. Set aside in a large bowl. Add peeled beets to food processor and process until smooth. Pour beets into black bean and oatmeal mixture. Add millet, onions, bbq sauce and egg. Mix well. Refrigerate the mixture. Form into patties and cook on an olive oil lined large skillet over medium heat. Cook for 3-5 minutes per side. Serve with a slice of organic cheese and kimchi on top.