Vegan Beetroot Burger & Avocado Spread
Crispy on the outside, sweet and savory on the inside, combined with delicious Avocado & Chile Lime spread – this recipe has everything you would expect from a burger and more.
From The Spice & Tea Exchange®
2 tsp. Beetroot Powder
1 TBS Seafood Blackening Spice Blend
¼ tsp. Chile Lime Sea Salt
1 TBS Olive Oil
¼ cup finely chopped onion
½ cups canned black beans, drained
2 garlic cloves, chopped (for burgers)
1/3 cup panko bread crumbs
1 cup cooked brown rice
2 ripe avocados
Lime juice from 2 limes
2 garlic cloves, finely minced (for spread)
¼ tsp. pepper
2 ½ TBS Tahini (sesame paste)
4-8 Pretzel Buns
For the burgers:
Heat skillet over medium heat. Add olive oil and finely chopped onion. Sauté 3-4 minutes, or until soft and translucent. Remove from heat and set aside.
In a large bowl, mash black beans well with a fork, leaving only a few whole beans. Add chopped garlic and mix well. Stir in Beetroot Powder, Seafood Blackening Spice Blend, bread crumbs, rice, and sautéed onions to the black bean-garlic mixture. (If dry, add more olive oil. If too wet, add more panko bread crumbs.) Season to taste.
For thicker burgers, form 4 patties (½-cup size) or 8 patties (¼-cup size) for thinner burgers. Transfer formed patties to a lightly oiled skillet over medium heat. Cook 3-4 minutes on each side. Remove from heat to cool slightly.
For the avocado spread:
Combine avocado, Chile Lime Sea Salt, lime juice, garlic, black pepper, and tahini in a mixing bowl; mash with a fork to combine.
Place burgers atop pretzel buns. Smear with Avocado & Chile Lime Spread and your choice of toppings.
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