Beet burger

Ingredients

• Brown rice

  Long-grain, raw

  ⅓ cup or 62g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Beets

  Canned, no salt added, solids and liquids

  1 cup or 246g

• Walnuts

  Nuts, english

  1 cup, chopped or 117g

• Black beans

  Mature seeds, raw

  1 ½ cup or 291g

• Bread crumbs

  Dry, grated, plain

  ⅓ cup or 36g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Lemon juice

  Raw

  2 tbsp or 30g

• Onions

  Raw

  ¼ medium or 28g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Hamburger bun

  Mixed-grain

  10 roll or 430g

Directions

1. Place rice and water in sauce pan. Cover with lid and bring to boil, then simmer for 30 minutes.
2. Meanwhile, put 2 tbsp oil in pan. Heat and add onions. Cook until tender. Add garlic, beets and cook for 2 minutes.
3. Grind walnuts until fine.
4. Drain and towel-dry beans. Place in large bowl and mash until only a few whole beans remain.
5. Place rice, onion mix, walnuts, breadcrumbs and seasoning in black bean bowl. Mix together and form 5 burgers.
6. Put 2 tbsp oil in pan. Once heated, fry burgers for 5 minutes on each side (or until nicely browned)
7. For avocado sauce, peel and de-seed avocado. Place flesh in bowl and mash with fork, then add lemon juice, onion, garlic, and pinch of salt and pepper.