- 2 medium beets, steamed or roasted and peeled
- 15 oz can garbanzo beans, washed and drained
- 15 oz can black beans, washed and drained
- 1/2 c cooked brown rice
- 1/4 c rolled oat flour
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme leaves
- 3/4 tsp ground cumin
- 1/4 tsp ground coriander
- Salt
- Pepper
- 6 hamburger buns
- 6 slices of Swiss cheese
Pulse beets, black beans and garbanzo breans in a food processor until roughly chopped. Add the mixture to a large bowl, along with the brown rice, oat flour, red onion, garlic, thyme leaves, ground cumin and ground coriander. Mash with two forks until incorporated. Salt and pepper to taste, approx a teaspoon of each.
Form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
Melt butter or olive oil in a non-stick skillet. Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Toast the hamburger buns. Place the slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melty.
Serve burgers with your favorite condiments, lettuce and tomato. Enjoy!
