Black Bean Burger on Corn Meal Waffle with Slaw and Fries

Team: Hard to Beet

Host School: Milton Town School District

Age Group: High School


Black Bean Beet Burger


-oats ½ cup

-goat cheese 8 oz

-beets 1 cup

-black beans 19 oz


-mushrooms ½ cup

-garlic 2 clove

-salt ½ TBSP

-pepper 1,4 TBSP

-cumin 1TBSP

-vegetable oil 2 tsp

Cheddar Corn Waffle



1 1/2 cups corn meal

3 cups milk

1 tbsp butter

1 cup sharp cheddar cheese grated

1/4 teaspoon salt

1/8 teaspoon pepper

pinch cayenne pepper

1 egg

1/4 cup cornstarch

1/2 Tablespoon baking powder




-carrot 2 cups

-green cabbage 2 cups

-celery root ½ cup

-sesame seeds 3/4 cup

-lemon 3 TBSP

-vegetable oil ¼ cup

-garlic 1 clove

-cilantro ½ cup

Barbecue Sauce


-ketchup 1 cup

-brown sugar ½ cup

-maple syrup 2 TBSP

-apple cider vinegar ¼ cup

-salt1 tsp

-pepper 1 tsp

-smoked paprika 1 tsp

-garlic powder 1 tsp

-onion powder 1tsp



-parsnip ½ lb

-sweet potato ¾ lb

-rutabaga ½ lb

-salt to taste

-pepper to taste

-rosemary 2 tsp fresh

-vegetable oil ½ cup



-egg yolk 2

-mustard ¼ cup

-salt to taste

-lemon 2 tsp

-oil 1 tsp

-minced  garlic 1 clove

-cayenne ¼ tsp


Preparation Instructions

Burgers: Preheat pan to medium, place half of the beans in processor along with garlic, mushrooms, oats, egg, cumin, salt and pepper. Process until mixed well add remaining beans and form into patties and grill of patties 3 to 4 minutes

Corn Meal Waffle: 


In a large saucepan, add the milk and butter and warm over medium heat until the butter melts.

Gradually whisk in the cornmeal.

Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes.

Reduce heat, stir in the cheddar cheese, salt, pepper, and cayenne pepper.

Remove from heat and stir in the egg, cornstarch, and baking powder.

Preheat waffle iron.

Lightly oil the waffle iron, fill with the polenta mixture (a standard waffle iron used about 1/2 cup of the polenta mixture), and cook as directed until browned.

Slaw:  Shred Carrots, cabbage and celery root. Add remaining ingredients and set aside for service.

Barbecue Sauce. Mix all ingredients in bowl and set aside for service

Root Veggie Fries. Cut parsnips, sweet potato and rutabega in fry shapped sliced and place in bowl, add remaining ingredients and mix well. Place fries on cooking sheet and bake 12 minutes or until al dente. 

Aoli: Blend ingredients together and set aside for service. 

Plate set up.Place Bean burger kiddy corner on Waffle drizzle barbecue sauce on burger. scoop slaw on other portion of waffle. Place fries on plate with a dolop of Aoli and serve