Print Recipe
https://www.flyinggoosebrand.com/wp-content/uploads/2019/04/Beetroot-Burger-min.pdf
Dangerously tasty, vegan burger heaven.
Here's how it's made:
1. Fry the onions and garlic in a little oil until soft.
2. In a blender, blitz the kidney beans with the oats, tahini and cumin until combined. Add the onions, garlic, beetroot, and coriander and salt and pepper to taste.
3. Get stuck in with your hands and mix well. Shape into patties and refrigerate for half an hour.
4. Heat some oil in a frying pan and cook the burgers for 3 minutes on each side until crispy on the outside.
5. Serve in your burger buns with rocket, avocado...and that all-important drizzle of Sriracha Mayo.
2. In a blender, blitz the kidney beans with the oats, tahini and cumin until combined. Add the onions, garlic, beetroot, and coriander and salt and pepper to taste.
3. Get stuck in with your hands and mix well. Shape into patties and refrigerate for half an hour.
4. Heat some oil in a frying pan and cook the burgers for 3 minutes on each side until crispy on the outside.
5. Serve in your burger buns with rocket, avocado...and that all-important drizzle of Sriracha Mayo.
Ingredients
1 red onion, finely diced
2 cloves garlic, minced
1 tin kidney beans
100g oats
2 tbsp tahini
1 tsp cumin
700g cooked beetroot, grated
2 tbsp fresh coriander, chopped
Salt and epper to taste
Avocado, sliced
Handful rocket
Burger buns
Sriracha Mayo
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