Beet Burgers πŸ”

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JustIngredients Black Turtle Beans

Homemade beet burgers sandwiched between a layer of avo & sweet potato guac all tucked inside a sesame seed bun!

Ingredients

Burger

1 Onion quartered
3 tablespoons Olive oil
2 Garlic cloves
200g Chestnut mushrooms
250g Smoked tofu
100g Beetroot cooked
1 tablespoon Tomato puree
2 tablespoons Vegan mayo
1 tablespoon Miso paste
100g Oat flour
2 tablespoons Ground linseed
50g Pecans
200g Brown basmati rice cooked

Sweet Potato Guac

1 Sweet potato
2 tablespoons Lime juice
1 Avocado
1/2 teaspoon Salt

Instructions

Burger

Place the onion in a food processor and pulse until a rice-like texture forms. Heat 1 tablespoon of oil in a frying pan, tip in the onion and fry for 10 minutes until soft and golden. Stir in the garlic, fry for 1 minute and tip into a large bowl.

Pop the mushrooms into the food processor, pulse until rice-like, heat the remaining oil in the pan, add the mushrooms, fry for 10 - 15 minutes until tender and tip into the bowl with the onions.

Place the tofu, beets, beans, tomato puree, mayo, miso, flour and linseed into the food processor followed by salt and pepper and blend until smooth. Scrape the mixture into the bowl with the veg.

Finally, place the pecans and half the rice into the food processor and pulse until finely chopped, tip into the bowl with the remaining rice and use your hands to combine the mixture. Shape the mixture into burger patties.

Place the burgers in the refrigerator for half an hour then cook each side on a frying pan over a medium heat until cooked through.

Sweet Potato Guac

Preheat the oven to 175C, bake the sweet potato for 45 minutes or until tender. Leave to cool.

Scoop out the potato into a food processor, blend then add the chipotle chili, lime juice, avocado and salt. Pulse until combined and serve in a bun with the beet burger.

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