Beet Black Bean Burgers

April is all about beets at Veggie Buds Club! This delicious recipe is one of the beet recipes included in this month's box.
It was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

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These mini veggie burgers include raw beets which can be much milder in flavor than cooked ones. Kids will love to mash the beans, help measure ingredients, and 
choose how to top their own veggie patties. Serve on a bun or on its own with a dip on the side. 

Beet Black Bean Burgers

Makes 6 small veggie burgers
Ingredients    

• 1 tablespoon ground flax seed (flax meal)
  
• 1 ½ cups cooked black beans (1 15-ounce can, drained and rinsed)
  
• ½ cup peeled and grated raw beet* (about 1 medium-large beet)
  
• ½ cup grated carrot (about 1 small carrot)
  
• 2 tablespoons chopped fresh cilantro or parsley (or any soft green)
  
• ½ teaspoon garlic powder
  
• ½ teaspoon chili powder
  
• ½ teaspoon coarse salt
  
• 2 tablespoons of oat flour (or any flour)
  
• 6 slider buns, if desired
  
• Topping suggestions: sliced avocado, sliced tomato, cheese, ketchup, ranch dressing

Instructions

1. Add flax to a small bowl and stir in two tablespoons of water. Set aside.
   
2. In a large bowl, add beans and mash with a potato masher or large spoon until most of the beans are mashed.
   
3. Add remaining ingredients and flax mixture to the beans. Stir until well combined. 
   
4. Divide dough into 6 equal sized portions then form into small burger patties. If the bean mixture is too sticky, stir in an additional tablespoon of flour and try again. At this point patties can be covered and refrigerated for up to a day. 
   
5. When ready to eat, heat oil in a non-stick or well seasoned cast iron skillet over medium heat. Cook burgers until browned and crispy, about 1 minute per side.
   
6. Serve on slider buns, if desired, with any toppings you’d like 

*You can use a box grater or food processor to grate the beet and carrot. If doing it by hand, hold beet with a paper towel to prevent your hand from getting too red.