Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Scarlet Black Bean Burgers

By Chef Linda

Veggie burgers are a healthy and compassionate way to include variety and flavor in your plant-based diet. Flexibility and creativity are hallmarks of homemade burgers. Use what you have on hand, substitute what you like for what you don’t, and make the spices and flavors work for you. The delightfully chunky texture comes from humble whole foods like mushrooms, oats, walnuts, and black beans. Beets provide earthy flavor, pinkish color and are high in immune-boosting vitamin C, fiber, and essential minerals. Even the most committed beet-haters won't be able to discern their flavor here, but they'll enjoy the wholesome taste and benefit from the nutrients. A few simple spices lend a subtle, smoky flavor. Baked in the oven, these burgers are ample, satisfying, and hold together on a bun or on a bed of salad greens. 

Experiment by substituting your favorite beans, vegetables, and spices to make an endless variety of burgers - just keep the proportions relatively similar and the sky is the limit! Serve these with your favorite sauce or a few slices of creamy avocado to complete the experience.

This recipe is featured in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen (Skyhorse Publishing, 2019). Photo credit: Alexandra Shytsman.

Ingredients

 2 tbsp of oil for baking tray
 1 medium beet, peeled and cut into 1-inch pieces, about 1 cup
 2 medium carrots, peeled (or leave unpeeled) and cut into 1-inch pieces, about 1 cup
 1 small onion, peeled, cut into chunks
 5 oz white or cremini mushrooms (half of a standard 10 ounce package)
 3 large cloves garlic, peeled
 1 cup old fashioned oats
 ½ cup walnuts
 2 tsp chili powder
 2 tsp smoked paprika
 1 tsp cumin
 1 tsp salt
 1 (15.5-ounce) can black beans, drained and rinsed
 ½ cup vegan mayonnaise
To Serve
 Buns, lettuce, tomato, avocado, your favorite sauce

Directions

Preheat oven to 375ºF. Line a baking tray with parchment paper. Brush or spread the oil on the parchment paper and set aside. 
 
Place beets, carrots, onion, mushrooms, and garlic in the bowl of a food processor. Pulse until finely chopped. Empty into a large bowl. Next, place oats, walnuts, chili powder, paprika, cumin, and salt into the processor and pulse several times, leaving some texture to the nuts and oats. Empty into bowl with beet mixture. Finally, place beans and mayonnaise in the processor and pulse to combine, leaving some texture to the beans. Empty into the bowl with the other ingredients and mix everything together.
 
Using a medium portion scoop or ⅓ measuring cup to scoop mixture onto the prepared baking tray. Use an offset spatula or knife to flatten and create uniform burgers that are 1 1/2 inches thick and about 3 to 4 inches wide. Place tray in oven and bake for about 30 minutes. Remove tray from oven and let burgers sit for about 5 minutes to set. Serve alone or on buns with all of the fixings. Refrigerate leftover cooked burgers for up to 5 days, or freeze between layers of parchment paper in a covered container.

Scarlet Black Bean Burgers

Scarlet Black Bean Burgers

DifficultyModerateCook Time30 mins
YIELDS
8 to 10 burgers

Scarlet Black Bean Burger
INGREDIENTS

 2 tbsp of oil for baking tray
 1 medium beet, peeled and cut into 1-inch pieces, about 1 cup
 2 medium carrots, peeled (or leave unpeeled) and cut into 1-inch pieces, about 1 cup
 1 small onion, peeled, cut into chunks
 5 oz white or cremini mushrooms (half of a standard 10 ounce package)
 3 large cloves garlic, peeled
 1 cup old fashioned oats
 ½ cup walnuts
 2 tsp chili powder
 2 tsp smoked paprika
 1 tsp cumin
 1 tsp salt
 1 (15.5-ounce) can black beans, drained and rinsed
 ½ cup vegan mayonnaise
To Serve
 Buns, lettuce, tomato, avocado, your favorite sauce

DIRECTIONS

Preheat oven to 375ºF. Line a baking tray with parchment paper. Brush or spread the oil on the parchment paper and set aside. 
 
Place beets, carrots, onion, mushrooms, and garlic in the bowl of a food processor. Pulse until finely chopped. Empty into a large bowl. Next, place oats, walnuts, chili powder, paprika, cumin, and salt into the processor and pulse several times, leaving some texture to the nuts and oats. Empty into bowl with beet mixture. Finally, place beans and mayonnaise in the processor and pulse to combine, leaving some texture to the beans. Empty into the bowl with the other ingredients and mix everything together.
 
Using a medium portion scoop or ⅓ measuring cup to scoop mixture onto the prepared baking tray. Use an offset spatula or knife to flatten and create uniform burgers that are 1 1/2 inches thick and about 3 to 4 inches wide. Place tray in oven and bake for about 30 minutes. Remove tray from oven and let burgers sit for about 5 minutes to set. Serve alone or on buns with all of the fixings. Refrigerate leftover cooked burgers for up to 5 days, or freeze between layers of parchment paper in a covered container.

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