Bean and Beetroot Burger

Perfect with a crisp green salad.

 

Yield: 6 Burgers

Total Time: 20 minutes

 

Ingredients: 

  • 1 large onion finely diced
  • 2 cloves garlic crushed
  • 3 cups black beans (2 x 400ml cans, rinsed and drained)
  • 1 large beetroot 1 1/2c grated and packed
  • 1/2 c chickpea (besan) flour
  • 2 tbsp nutritional yeast
  • 1 large handful fresh basil roughly torn
  • 2 tsp sea salt

To serve: whole grain buns lettuce, sliced tomato, avocado, cashew aioli and tomato relish.

Method:

 

Preheat your oven to 200 degrees celcius (390 farenheit).

  • Mix all the ingredients together in a big bowl, or pulse lightly in a food processor until combined. Don’t overmix in your processor as you want the mixture to stay relatively dry and not get too sloppy.
  • Press the mixture firmly into a 1/4 cup measuring cup and pop out onto an oven tray until you have 12-14 burgers. With the back of your measuring cup flatten the burgers slightly pushing any stray bits back into the burger round.
  • Bake the burgers on fan bake for 15 minutes, grilling for a few minutes at the end if you want them a little browner. Then flip over and bake for 5 more minutes on the other side, putting your whole grain rolls in at the same time so they bake up nice and crunchy.