Vegan Black Bean & Beetroot Burgers

Vegan Black Bean & Beetroot Burgers
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Prep Time2 minsCook Time13 minsTotal Time15 mins
Ingredients
 800 g ready cooked organic black beans - 2 tins
 1 small red onion
 2 small cooked beetroots(they come vacuum packed in most supermarkets - you can also use raw)
 1 cup porridge oats
 1 tbsp chia seeds or 1 tbsp flaxseed pre-soaked in 3 tbsp of water(you can also use 1 egg if you eat eggs instead of flaxseed or chia seeds)
 2 crushed garlic cloves(1tbsp minced garlic)
 1 tsp salt
 12 tsp or 2 of paprika
 1 tsp black pepper
 3 tbsp chopped coriander or parsley
 1 tbsp coconut oil or any preferred oil(you can also use spray oils like Frylite)
 12 chopped green chillies (optional)
Method
1

Soak your chia seeds or milled flaxseeds in water to form a vegan glue/paste as the perfect egg substitute in this recipe

2

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.

3

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.

4

Add your vegan egg. Blitz everything together again.

5

Heat your oil in a frying pan

6

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.

7

Serve in a bun or have it low carb & bun-less in a lettuce wrap or on a salad with my avocado salsa

Ingredients

Ingredients
 800 g ready cooked organic black beans - 2 tins
 1 small red onion
 2 small cooked beetroots(they come vacuum packed in most supermarkets - you can also use raw)
 1 cup porridge oats
 1 tbsp chia seeds or 1 tbsp flaxseed pre-soaked in 3 tbsp of water(you can also use 1 egg if you eat eggs instead of flaxseed or chia seeds)
 2 crushed garlic cloves(1tbsp minced garlic)
 1 tsp salt
 12 tsp or 2 of paprika
 1 tsp black pepper
 3 tbsp chopped coriander or parsley
 1 tbsp coconut oil or any preferred oil(you can also use spray oils like Frylite)
 12 chopped green chillies (optional)

Directions

Method
1

Soak your chia seeds or milled flaxseeds in water to form a vegan glue/paste as the perfect egg substitute in this recipe

2

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.

3

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.

4

Add your vegan egg. Blitz everything together again.

5

Heat your oil in a frying pan

6

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.

7

Serve in a bun or have it low carb & bun-less in a lettuce wrap or on a salad with my avocado salsa

Vegan Black Bean & Beetroot Burgers
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