
Soak your chia seeds or milled flaxseeds in water to form a vegan glue/paste as the perfect egg substitute in this recipe
Put all the ingredients into a food processor apart from the coconut oil & add only 1/2 the quantity of oats. You can cut your onion and beets in quarters and roughly chop your herbs and let the food processor do the rest of the work.
Once processed, you can add more oats if the consistency isn’t firm enough to mould into burgers - usually up to another 1/2 cup of oats. This consistency depends on whether you use cooked or raw beets.
Add your vegan egg. Blitz everything together again.
Heat your oil in a frying pan
Fry the burger patties for a few minutes on each side. They will become brown in colour which mens they are cooked. I like to use a griddle pan for an authentic burger patty.
Serve in a bun or have it low carb & bun-less in a lettuce wrap or on a salad with my avocado salsa
Ingredients
Directions
Soak your chia seeds or milled flaxseeds in water to form a vegan glue/paste as the perfect egg substitute in this recipe
Put all the ingredients into a food processor apart from the coconut oil & add only 1/2 the quantity of oats. You can cut your onion and beets in quarters and roughly chop your herbs and let the food processor do the rest of the work.
Once processed, you can add more oats if the consistency isn’t firm enough to mould into burgers - usually up to another 1/2 cup of oats. This consistency depends on whether you use cooked or raw beets.
Add your vegan egg. Blitz everything together again.
Heat your oil in a frying pan
Fry the burger patties for a few minutes on each side. They will become brown in colour which mens they are cooked. I like to use a griddle pan for an authentic burger patty.
Serve in a bun or have it low carb & bun-less in a lettuce wrap or on a salad with my avocado salsa