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This black bean and beetroot burger recipe by Chef Jason Ford is quick, easy and has a fresh veggie twist on the classic burger.

This nutritious and delicious plant-based alternative to your traditional burger is quick and easy. It's packed with wonderful whole food ingredients such as lentils, black beans, chick peas and fresh beetroot.

Serves: 4 (makes approx. 4-8 patties depending on the size you make them).

 

Ingredients:

  • Black beans (1 can, strained and rinsed)
  • Chick peas (1 can, strained and rinsed)
  • Brown lentils (1 can, strained and rinsed)
  • Fresh beetroot (1 whole, finely diced)
  • Rolled oats (150g)
  • Tapioca flour (3 tbsp)
  • Yeast flakes (4 tbsp)
  • Optional Yeast extract (e.g. marmite 1 tbsp)
  • Salt and pepper (to season)
  • Olive oil
  • Burger buns
  • Your choice of toppings

 

Method:

For this recipe you can use a blender or food processor.

  1. Begin by combining black beans, chick peas, fresh beetroot and half of the brown lentils.
  2. Blend these ingredients to make a fine mixture, and scrape down the sides every so often to make sure it's all consistent.
  3. Add the rest of the ingredients including rolled oats, tapioca flour, yeast flakes, yeast extract and season generously with salt and pepper.
  4. Continue to blend the mixture until evenly combined.
  5. Add the remaining brown lentils that you retained earlier. Only blend it in a little bit because this will give your burger patty a bit of texture.
  6. With the mixture now fully combined and seasoned, shape it into whatever size patty you'd like.
  7. In a heated non-stick frying pan add a little olive oil then sear your burger patty so it's nice and brown and crispy on both sides.
  8. Now it's time to assemble your burger.

There you have it – a delicious black bean and beetroot burger.

 

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