May 9, 2022

Best Black Bean + Beet Veggie Burgers with Rosemary Parsnip Fries

black bean and beet veggie burger
These veggie burgers are SO GOOD! I love how the black beans have a slightly deeper, earthy flavor that pair well with the natural sweetness of the beets. There is tons of flavor from the spices and herbs, which make this very satisfying. These veggie burgers do take some time to make, so sometimes I double the recipe and freeze the leftovers so I can have them on hand whenever I want. If you are looking for more vegetarian recipes, check out some of my favorites!
Nashville Hot Cauliflower Sandwiches
Vegetarian Tortilla Soup
Mushroom Carnitas with Creamy Cilantro Lime Sauce
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

For the Burgers:

  • 2 ½ cups sweet potato, small dice
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1 cup millet, rinsed and drained
  • 2 cups water
  • ¼ tsp sea salt
  • 1 tbsp olive oil
  • 1 small red onion, small dice
  • 1 carrot, small dice (about ¼ cup)
  • 2 tablespoons chopped cilantro
  • 1 scallion, chopped
  • 2 beets, grated (about 1 cup)
  • 1 can, grated (about 1 cup) ~1 ¾ cup black beans, rinsed and drained
  • 1 ½ tsp sea salt
  • 2 ½ tsp soy sauce
  • ½ tsp cumin
  • ½ tsp smoked paprika

For the Parsnip Fries:

  • 5 parsnips, about 1 lb, cut like French fries
  • 3 tbsp olive oil
  • ¾ tsp salt
  • 1 tsp chopped fresh rosemary

Instructions
 

For the Burgers:

  • Pre-heat the oven to 375 degrees.
  • On a parchment lined sheet tray, place the diced sweet potato, and toss with 1 tbsp olive oil and ½ tsp sea salt.
  • Roast for about 25 minutes, flipping once, or until they are fork tender. Let cool.
  • Reduce oven temperature to 350 degrees.
  • In a small saucepot, dry roast millet over medium heat, stirring constantly for about 5 minutes or until it smells like popcorn and is slightly golden but not brown.
  • Add water and salt to millet and bring to a boil. Simmer covered for about 20 minutes or until water is absorbed. Transfer millet to a large bowl and cool slightly.
  • In a medium sauté pan, heat 1 tbsp olive oil on medium heat. Add the onion and carrot and cook for about 5 minutes until onion is slightly golden and carrot is slightly tender. Remove from heat and add to the large bowl with the millet along with the cooked sweet potato, cilantro, scallions, beets, black beans, salt, soy sauce, cumin, and smoked paprika
  • Mash the mixture with a fork so that the sweet potato and black beans are slightly mashed but still have some texture.
  • Using 1 cup measure or scoop, form veggie burgers by gently rolling the mixture in a ball, and then flattening it carefully to desired thickness. I made mine about 1 inch thick.
  • Place on a lightly oiled, parchment-lined sheet pan. Chill in the refrigerator for about 10 minutes.
  • Remove from refrigerator and brush with olive oil. Bake for about 20-25 minutes until golden brown.

For the Parsnip Fries:

  • Line a sheet pan with parchment paper. Toss the parsnips with olive oil, salt and rosemary. Bake until they are tender and slightly crispy, about 20 minutes.
Keyword Dairy-free, game-day, gluten-free, healthy, vegan, vegetarian

VegetMushroom 

Leave A Comment

Recipe Rating