Hamburguesa de remolacha y judías negras

Ingredientes

• 1 cup beet (beetroot (1 cup is approx 1 medium beet))
• 3.5 oz mushrooms (sliced)
• 3/4 cup cooked rice
• 3/4 cup black beans (canned or cooked from dry beans)
• 1 clove garlic (crushed)
• 1 egg (lightly beaten - optional, see notes)
• 1/4 cup oats

Preparación

1. 1

   Preheat oven to 425F/220C.

2. 2

   Spread the beetroot out in a thin layer on a baking sheet/tray (either very lightly oiled or not oiled - if the latter you may need to scrape a little to get it all off but that's fine). Spread the mushrooms out in a single layer on another baking sheet then put both in the oven for around 15mins until beets are tender and starting to change color around the edge, and mushrooms look cooked and a little dry but not brown.

3. 3

   Remove both from oven and allow to cool slightly.

4. 4

   Put the rice, beans, beetroot, mushrooms, garlic, oats and egg if using in a food processor and pulse until all are combined and broken up but still in slight chunks - you don't want to puree.

5. 5

   Divide the mixture into four and form each into a flattened ball. Lay the burgers on a tray or in a box and refrigerate for ideally 1-2 hours.

6. 6

   When ready to cook, get the grill ready to a medium heat and cook the burgers around 5min each side until lightly charred.

7. 7

   Serve with guacamole, chipotle cream or your favorite topping in toasted buns.