(Makes 6 to 8 burgers)
INGREDIENTS 3 large beets (approximately 1 lb.) 1/2 cup uncooked brown rice 1 medium yellow onion, diced 4 cloves garlic, minced 2 Tablespoons cider vinegar 1/4 cup rolled oats 2 (15.5 oz.) cans black beans 1/4 cup prunes, chopped 1 Tablespoon olive oil 3 teaspoons paprika 2 teaspoons brown mustard 2 teaspoons cumin 1 teaspoon coriander 1/2 teaspoon dried thyme 1/2 cup Ocean's Balance Kelp Purée salt & pepper
DIRECTIONS Roast beets at 400 degrees, wrapped in foil, for 50 to 60 minutes, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers). Cook brown rice until slightly overcooked, but not mushy. Sauté the onion in the olive oil and a dash of salt, until golden and slightly charred, approximately 10-12 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cider vinegar and stir until evaporated. Remove pan from heat. Process oats in a food processor to achieve a flour. Remove flour from the processor and set aside. Drain and rinse 1 can of beans, put in food processor along with chopped prunes. Pulse until beans are roughly chopped. Grate roasted beets using larger holes. Press grated beets in a colander to remove as much liquid as possible. Combine beets, rice, bean and prune mixture, second can of beans and onion mixture. Sprinkle with olive oil. Add spices and kelp purée. Mix by hand, add salt and pepper to taste. Add oatmeal flour and mix by hand until combined. Shape into burgers. Heat 2 Tablespoons of olive oil over medium-high heat in a sauté pan. Cook burgers 2-3 minutes on each side, until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure middle is cooked).
Serve with sautéd beet greens, a chopped kale salad or on a toasted bun. Melted cheddar cheese on top of the burger is also very good!