Beet and Black Bean Burger
Ingredients
- 2 tbsp ground flaxseed
- 1 1/2 cups black beans, drained and rinsed
- 1/2 a medium onion (very finely chopped)
- 2 cloves garlic (crushed)
- 1 small beet/beetroot, grated (about 1 heaped cup)
- 1/2 cup sweetcorn
- 2 tsp coriander powder
- 1 tsp dried mixed herbs
- 2 tsp fresh thyme, finely chopped
- 1 tsp smoked paprika
- 1/2 cup brown rice flour
- 2 tbsp tamari or Bragg's Soy Seasoning
- Salt & pepper to taste
- Avocado or grapeseed oil for frying
To Serve
- 4 burger buns (gluten-free if required)
- Vegan mayonnaise
- 3-4 Lettuce leaves, shredded
- 1-2 tomatoes, sliced
- Microgreens or sprouts (optional)
Preparation
In a small bowl, mix flaxseed with 2 tbsp water. Stir to combine and set aside to thicken for 10 minutes.
In a large bowl, mash black beans by hand until broken down.
Add flaxseed and all other burger ingredients except salt, pepper, and oil to the bowl, and mix with hands to combine.
Check taste and season with salt and pepper if needed (I found I needed to add quite a bit of salt, even with the tamari).
Divide mixture into 4 balls, and shape into burger patties.
Heat a generous amount of oil in a large frying pan on medium heat. Cook burgers for 4-5 minutes on each side until browned.
Serve on burger buns with vegan mayo, lettuce leaves, tomato slices, and microgreens (optional).
