Black Bean and Beet Burgers

Prep Time: 30

Cook Time: 15

Servings:

Calories: 254kcal

Grate raw beets in robo coupe using 3mm grating discs. Drain beets and mix the flax seed with beet juice to create "flax egg". Set aside to thicken.
In a food mixer (in batches, if necessary) combine the black beans, sunflower seeds and almonds and run until well blended - 5 minutes. Add the white onion, oat flour, parsley, spices, tamari and olive oil and blend until just incorporated.
Add the shredded carrot, shredded beet and flax egg mixture until well combined. The mixture should easily stick together. Refrigerate burger mix for 4 - 12 hours prior to forming patties.
Shape into 140 gram patties and freeze. Vacuum seal two patties in one 6" x 9" bag and apply front and back label. Pack 24 in a 16x12x6 carton.

Prep Time 30

Cook Time 15

Servings

Calories 254kcal

Grate raw beets in robo coupe using 3mm grating discs. Drain beets and mix the flax seed with beet juice to create "flax egg". Set aside to thicken.
In a food mixer (in batches, if necessary) combine the black beans, sunflower seeds and almonds and run until well blended – 5 minutes. Add the white onion, oat flour, parsley, spices, tamari and olive oil and blend until just incorporated.
Add the shredded carrot, shredded beet and flax egg mixture until well combined. The mixture should easily stick together. Refrigerate burger mix for 4 – 12 hours prior to forming patties.
Shape into 140 gram patties and freeze. Vacuum seal two patties in one 6" x 9" bag and apply front and back label. Pack 24 in a 16x12x6 carton.

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