This vegetarian beet and bean burger will be a delight to your senses. The El Yucateco Hot Sauces and spices pack a delightful flavor punch, sure to make these a favorite at football gatherings - or anytime actually! These are wonderful plain or topped with some El Yucateco coconut sauce.
Ingredients
- FOR THE BURGERS:
- 1 beet boiled for 35 minutes and skinned
- 1 can black beans
- 1/2 an onion
- 3 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 egg
- 1/2 cup almond meal
- 3 tablespoons coconut flour
- 1 tablespoon El Yucateco Red Habanero Hot Sauce
- 1 tablespoon El Yucateco Black Label Reserve Hot Sauce
- FOR THE SAUCE
- 4 tablespoon coconut milk
- 2 tablespoons El Yucateco Red Habanero Hot Sauce
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
Instructions
FOR THE BURGERS:
- Add the boiled beet, black beans, onion, garlic, cumin, coriander, cayenne, turmeric, egg and almond meal to a food processor and pulse till well blended.
- Then stir in coconut flour and El Yucateco Red Habanero Hot Sauce and El Yucateco Black Label Reserve Hot Sauce.
- Form into burgers and cook on a stove top or grill for 7 - 8 minutes on each side - making sure to check to keep from burning.
- FOR THE SAUCE
- In a saucepan, add coconut milk, El Yucateco Red Habanero Hot Sauce, cayenne and cumin and let simmer for 10 minutes.
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