In the Kitchen: Beet and Bean Burger

Executive Chef Andy Teixeira of Vineyard Cafe at Newport Vineyards joined us in The Rhode Show kitchen to show us how to make their Beet and Bean Burger.


  • 1 lb Roasted Red Beets grated
  • 1/2 cup brown rice not cooked
  • 1 medium yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 tablespoons champagne vinegar
  • 1/2 cup old-fashioned rolled oats ground to flour
  • 30 oz cooked black beans divided
  • 1/2 cup dried figs finely diced
  • 1 tablespoon extra-virgin olive oil
  • 3 teaspoons smoked paprika
  • 2 teaspoons teaspoons dijon
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon fresh thyme chopped
  • 2 large eggs
  • Salt and pepper

Beet and Bean Burger ingredients


  1. Cook brown rice until soft and cool.
  2. Heat olive oil in saute pan and cook onions until they start to brown.
  3. Add garlic and cook until fragrant.
  4. Add vinegar and reduce until dry.
  5. Add dried spices and thyme, then cool.
  6. Place half of the black beans in food processor and pulse until chunky.
  7. Combine all ingredients and season with salt and pepper.
  8. Form into patties and chill for 3 hours or up to 3 days.
  9. Pan fry in oil until brown and internal temperature reaches 165 degrees.
  10. Serve on grilled Portuguese bolo with herb mayo, arugula, and sliced tomato.

Comments are closed.