Spicy Beet Burgers
1 lb. red beets
½ cup uncooked brown rice
2 Tbsp. olive oil, divided
1 medium onion, diced
1 15 oz. can black beans, drained
1 15 oz. can white beans, drained
¼ cup golden raisins
1 cup oats, ground to a coarse powder
2 Tbsp. The Spice Hunter Spicy Garlic Global Fusion Rub
1 tsp. salt, if desired
Heat oven to 400°F. Remove beet green from beets and reserve for another purpose or discard. Wrap beets in foil and roast 1 hour or until tender. Set aside until cool enough to handle. Once cool, gently peel with a pairing knife or spoon (peel should be easy to remove). Grate beets and place in a fine mesh strainer and drain as much liquid as possible; set aside.
While beets are roasting, combine rice with 2 cups water in a medium saucepan, bring to a boil, cover, reduce heat and simmer about 1 hour or until water is absorbed and rice is very cooked, even slightly over-cooked; set aside.
Sauté onions in 1 Tbsp. of oil over medium-low heat until softened and golden brown.Combine about ½ of each can of beans with raisins in a food processor and blend until mostly smooth or mash until smooth with a spoon or potato masher. Stir in remaining whole beans, drained beets, rice, onion, 1 Tbsp. oil, egg, ground oats, rub and salt.
Portion out ½ cup amounts of mixture and form into patties; should be enough to make 8 to 10 total. Place on a baking sheet and chill for at least 2 hours, up to overnight. When ready to cook, preheat oven to 375°F, place burgers on a generously oiled baking sheet and drizzle tops of burgers with additional oil. Bake for about 40-50 minutes, gently flipping once, until very browned.