We admit it! We do love veggies... but we have been cooking a LOT of meat and seafood these days. It's about time we made a veggie burger, and this one is awesome. Our BBQ gives the patty great flavor, plus, it's gluten free!

What you need

1 can pinto beans, drained and rinsed
2 scallions, thinly sliced
¼ cup diced roasted beets (*See Tip)
¼ cup prunes, chopped
2 tablespoons almond meal
2 tablespoons Tessemae’s Matty’s BBQ Sauce
1 teaspoon coarse salt
1 cup cooked brown rice

What to do

In a food processor, combine, half of the beans, the scallions, beets, almond meal, prunes, Matty’s BBQ and salt. Puree until a chunky paste forms. Add the rest of the beans and half of the rice. Pulse until combined. Transfer the mixture to a bowl, and stir in the remaining rice. 

Divide the mixture into quarters and shape into 4 patties. Refrigerate until firm, at least 1 hour and up to 1 day.

Heat a grill pan or over medium high.  Cook the burgers until heated through, about 2 minutes per side. (Alternatively, sauté the burgers in oil in a large skillet.)  Serve with your favorite Tessemae’s sauce, veggies, and with or without a bun! 

Tip: You can roast your own beets, but as a timesaver, look in the pre cut veggie section at your grocery store. There are some great brands of pre-roasted beets with no additives. We love Love Beets.

Serves 4