Name: Vegan Black Bean & Beetroot Burgers
Ingredients: 2 tins ready cooked organic black beans; 1 large red onion; 2 cooked beetroots; 1 tsp chopped garlic; ⅛ cup chopped coriander; ⅛ cup chopped parsley; 1 tsp smoked paprika; 1 tsp salt; 1 tsp white pepper; 2 Birds eye green chillies (optional); 1 cup quick oats (for binding, add more if needed); 1 tbsp lemon juice

Category15min Recipes, Main Meals

Ingredients

2 tins ready cooked organic black beans

1 large red onion

2 cooked beetroots

1 tsp chopped garlic

⅛ cup chopped coriander

⅛ cup chopped parsley

1 tsp smoked paprika

1 tsp salt

1 tsp white pepper

2 Birds eye green chillies (optional)

1 cup quick oats (for binding, add more if needed)

1 tbsp lemon juice

Method

In a food processor, blitz the onions, garlic and herbs first.

Then add the beans and beetroot blitz again.

Add the oats and seasoning, blitz continuously.

Add your vegan egg. Blitz everything together again.

Add more oats if necessary - consistency should be of a thick paste like bread dough.

Heat a pan with a little oil or no oil if you like.

Form the burger patties and cook on low heat on both sides for 5mins, I like to add my cheese slice right at the end over the patty to melt it a bit.

In the meanwhile, prepare your burger fillings.

I lightly toast my burger bun - using protein rich buns from hermanbrot.

Assemble your burger bun with patties in it and put lettuce, tomato, cheese, patty, chopped red onion, jalapeños, sriracha mayo, mustard & vegan mayo.

Serve and enjoy. Tip: The left over patties are freezer-friendly and you can re-heat it for your next snack.

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