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).
- 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
For this recipe you can use a blender or food processor.
- Begin by combining black beans, chick peas, fresh beetroot and half of the brown lentils.
- Blend these ingredients to make a fine mixture, and scrape down the sides every so often to make sure it's all consistent.
- Add the rest of the ingredients including rolled oats, tapioca flour, yeast flakes, yeast extract and season generously with salt and pepper.
- Continue to blend the mixture until evenly combined.
- 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.
- With the mixture now fully combined and seasoned, shape it into whatever size patty you'd like.
- 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.
- Now it's time to assemble your burger.
There you have it – a delicious black bean and beetroot burger.
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