recipeName: vegan beet burgers with sweet chili slaw
ingredients: 1 can kidney beans, rinsed ⅓ cup walnuts 2 teaspoons low-sodium soy sauce, divided 1 teaspoon ground pepper ½ teaspoon chilli powder ½ teaspoon salt ⅓ cup shredded red beet ¾ cup precooked brown rice 2 tablespoons sweet chili sauce 1 tablespoon rice vinegar 1 ½ cups coleslaw mix 1 tablespoon extra-virgin olive oil 4 whole-wheat hamburger buns, toasted
steps: place kidney beans, walnuts, 1 teaspoon of soy sauce, pepper, chilli powder and salt in a food processor. pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. transfer to a bowl and add beet and rice; stir well to combine. refrigerate for 1 hour. meanwhile, whisk chilli sauce, vinegar and the remaining 1 teaspoon of soy sauce in a medium bowl. add coleslaw mix; toss to coat. set aside. shape the beet mixture into 4 patties. heat oil in a large nonstick skillet over medium-high heat. add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. carefully flip and cook until golden brown, 2 to 4 minutes more. serve the burgers on buns with the sweet chili slaw.
NER: kidney beans walnuts soy sauce pepper chilli powder salt red beet brown rice sweet chili sauce rice vinegar coleslaw mix extra-virgin olive oil wheat hamburger buns