Black Bean + Beet Burgers {Gluten Free} - RECIPE

Until I am able to have a family doctor here in Calgary and get a food allergy test, I've been trying super hard to stay away from gluten whenever I can. I'm often one to get bored of the same meal over and over again, and on those days when I'm feeling stuck when it comes to meal planning, I like to try and really change things up a bit. Here's a recipe that I found + modified to suit my tastes. P.S According to Mark, these burgers are also really good cold--he ate them for lunch every day this past week. DSC_7954

Ingredients You're Going to Need:

  • Two cups of black beans
  • Two medium sized beets (these need to either be processed into very small pieces, or finely chopped if you don't have a processor)
  • 1/2 Cup Oat flour (or oats + a blender to make your own)
  • 4 tsp of apple cider vinegar
  • 1 tbsp of old style/brassica mustard
  • 1/2 tsp of garlic
  • whatever seasoning you like to cook with; I also never measure my spices ;) I added in garlic powder, onion powder, pepper, a little bit of seasoning salt

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Start by mashing your black beans; if a fork doesn't work well enough, try using a potato masher; mash them enough so that they become a bit more paste-like, but so that there is still a bit of texture. Then go ahead and finely chop your beets up; add them into the beans. Continue adding in the oat flour, apple cider vinegar, seasoning, mustard, and garlic. Once all the ingredients are mixed well together, form patties and place them on a parchment paper lined baking sheet. Place the patties in the oven at 375 degrees and bake for 20-22 minutes.

When the burgers are done, stuff them into a gluten free bun (we like the Lakeview bakery ones--they're local to Calgary!), and top/fill with your favourite burger toppings; we used aged white cheddar, avocado, spinach, sprouts, and a homemade garlic aioli. DSC_7959DSC_7962DSC_7963DSC_7969DSC_7973DSC_7976