The beetroot gives these burgers a really sweet earthy taste. Load the burgers up in a toasted seeded bun with sprouts and avocado, personally I love a little bit of fried halloumi and chilli jam….
How to make
3 medium beetroot, cleaned peeled and finely chopped in a food processor
3 tbsp olive oil
225g cooked black beans (1 can)
90g cooked brown rice
2 tbsp Naturya Chia Seeds
1 tsp sea salt
1 tbsp. chopped coriander
1 green chilli chopped
2 tsp. cumin seeds
2 tsp. ground coriander
1 tsp. smoked paprika
Top and tail the beetroot and then peal.
Place in a food processor and blend until it is finely copped
Finely dice the red onion and fry off in olive oil, when the onions are translucent add the spices, fry until fragrant and then add the beetroot. Cook until the beetroot is softened, which will take no longer than 5 minutes.
Drain and wash the black beans and mash them with a potato masher until the beans are squidgy, add the cooked rice, beetroot mix, chia seed and chopped coriander. The mix should hold if not or it feels too dry as a little water and a small amount of gluten free flour to help them keep their shape.
Shape the mix into 4 burgers.
Gently fry and when slightly coloured on the outside, put in the oven for 10 minutes at 180c.
Toast a seeded burger bun and assemble your burger
Ideally served with Sweet Potato fries, Tomato and Acai Ketchup and creamed avocado, cashew and wheat grass dip.