1. Preheat oven to 450. Line a baking sheet with parchment paper.
2. Place all aioli ingredients in a blender and process until smooth. Transfer to a bowl and place in the fridge.
3. Heat olive oil in a skillet over medium-high heat and add onion and garlic. Cook for 3 minutes, or until lightly softened.
4. Place the onion and garlic in a large mixing bowl with the remaining burger ingredients. Refrigerate the burger mix for at least 4 hours.
5. Shape the burger mixture into 6-8 patties (depending on how big you want them). Heat 1 tablespoon olive oil in a large cast iron skillet (or nonstick skillet) over high heat. Working in batches, cook the burgers for 2 minutes per side (add more oil as needed), then transfer to the prepared baking sheet. Bake the burgers for 8 minutes.
6. Serve the burgers topped with aioli and sliced avocado.
Beet and Black Bean Burgers with Chipotle Aioli and Avocado
Serves 6-8
All you need:
Aioli
1/2 cup mayo (I used avocado oil mayo)
2 canned chipotle peppers in adobo
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
Juice of 1 lime
Salt and pepper, to taste
Burger
1 tablespoon olive oil
1 medium yellow onion, diced small
3 garlic cloves, minced
2 large beets, peeled and shredded with a food processor (or grated by hand)
1 cup cooked brown rice
2 tablespoons apple cider vinegar
1/4 cup oats
2 cans black beans, drained
5 pitted dates, chopped small
2 teaspoons Dijon mustard
1 teaspoon paprika
1 teaspoon ground cumin
1 large egg
Salt and pepper, to taste
Sliced avocado, for serving
All you do:
1. Preheat oven to 450. Line a baking sheet with parchment paper.
2. Place all aioli ingredients in a blender and process until smooth. Transfer to a bowl and place in the fridge.
3. Heat olive oil in a skillet over medium-high heat and add onion and garlic. Cook for 3 minutes, or until lightly softened.
4. Place the onion and garlic in a large mixing bowl with the remaining burger ingredients. Refrigerate the burger mix for at least 4 hours.
5. Shape the burger mixture into 6-8 patties (depending on how big you want them). Heat 1 tablespoon olive oil in a large cast iron skillet (or nonstick skillet) over high heat. Working in batches, cook the burgers for 2 minutes per side (add more oil as needed), then transfer to the prepared baking sheet. Bake the burgers for 8 minutes.
6. Serve the burgers topped with aioli and sliced avocado.