Beet and Black Bean Burger (with the best ever Buns – @unbelievabuns)

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They always say, to have the best dishes, start with the best ingredients! So when trying to make a healthy burger for family, I started with https://unbelievabuns.com/ . These fluffy buns, aren’t just healthy, but taste better than regular buns. The buns pack 17 grams of muscle-building protein, only 1.8 net carbs, and only 119 calories into this fluffy bun. Although they are based out of Charlotte, you can find them all over the country like California, Chicago, Maine, and more places. (https://unbelievabuns.com/pages/find-us .) Even better, if you aren’t in those locations, they do free shipping for all orders over $20.

For this particular recipe, I wanted to make a dairy-free beet burger. I know black beans make a great vegetarian patty, so I combined these two ideas for this healthy entrée. The beets add a delicious earthiness to the typical burger too (and a fun red color.)

Feel free to top your beet burger with any of your favorite toppings and serve warm!

(Ad: Please note that this product was supplied by the company, but all ideas and recipes are my own.)

Ingredients:

  • 1/2 medium onion, diced small (or grated)
  • 2 medium red beet, grated
  • 2 to 3 cloves garlic, minced
  • 1/4 cup brown rice (cooked – optional)
  • 1 tablespoons cider vinegar
  • 2 cans black beans
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika, to taste
  • 1 teaspoon mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1 large egg (optional, leave out for vegan burgers)
  • Salt and pepper
  • For Serving: Fresh Spinach or Arugula, avocado, red onion, etc.
  • The best ever, @Unbelievabuns, as buns.

Directions:

In a saute pan, add onions and beets with a pinch of salt, stirring until just tender. (Remove moisture by using a paper towel during or after.)

Add garlic for about 30 seconds, and add cider vinegar. Simmer until dry again. Remove from heat and set aside.

Rinse black beans. Transfer half to 3/4 of the beans to a food processor and pulse gently.

In a large mixing bowl, mix black beans (whole and pulsed), beets, cooked rice (optional), olive oil, paprika, cumin, thyme, salt and pepper. Toss well and adjust any seasonings at this point. (Add egg or flour at this point if the patty isn’t holding together. Mix well if you add.)

(note: If you have time, or make ahead, you can put in the fridge as patties or cover the bowl and make the patties later.)

Make burgers into patties – similar to burgers in shape and size. (this makes about 4 patties.)

To cook the burgers, you can grill, deep fry, or in my case: add a few tablespoons of vegetable oil to the bottom of a saute pan. Sear patty on both sides until burger is warm and crispy on both sides. (Top with cheese if you want here.)

Now, time to add the delicious buns! Toast your @unbelievabuns, and add patty.

Top the protein-filled, low carb @unbelievabuns with you favorite burger toppings, such as fresh greens, red onions, or mustard.

One Reply to “Beet and Black Bean Burger (with the best ever Buns – @unbelievabuns)”

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