Spring Pink Rice Beet Burgers
Rice: Organic Pink Madagascar Rice
By: Kris Kelly
Makes 6 – 4” pattiesGF, Vegan, Soy-Free
- 1 cup Organic Madagascar Pink RiceÔ
- ½ red onion, finely diced
- 2 cloves garlic, finely minced
- 1 can black beans, rinsed and drained
- 1 cup finely grated, peeled raw beet
- 1 cup finely chopped Cremini mushrooms
- 1 teaspoon cumin
- ¾ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons ground golden flax seeds
- ¼ cup hemp seeds
- 2 teaspoons coconut oil or coconut spray
- Himalayan sea salt and pepper to taste (start with ½ teaspoon of each)
- Preheat oven to 350 degrees F.
- Using a large skillet over medium-high heat, add non-stick spray or a splash of coconut oil and onion. Sauté 3-4 minutes.
- Add garlic and mushrooms to the skillet with a nice pinch of both Himalayan salt and fresh cracked pepper. Continue cooking for 3-4 more minutes or until onions and mushrooms are soft.
- Add rinsed and drained black beans and cooked rice to the skillet. If beans are salt-free, add another small pinch of sea salt. Stir into onion and mushroom mixture. Smash beans slightly with the back of a large spoon.
- Transfer cooked mixture to a large mixing bowl. Add raw beets, flax seed meal, hemp seeds, cumin, smoked paprika and cayenne pepper.
- Stir until well combined.
- Line a baking sheet with parchment paper and spray lightly with coconut oil cooking spray.
- Form into patties. I like using the lid of a canning jar for the perfect shape.
- Bake at 350 degrees F. for 15 minutes. Flip burgers and continue cooking another 10-15 minutes.
- Remove and allow to rest for about 10 minutes.
- Serve warm with your favorite condiments.