The Best Vegan Burgers

Saphira - V. Clean

These black bean and beetroot burger patties are low in fat, packed with protein, fibre and antioxidants which means they’re satisfying and at the same time, oh so healthy! The patties themselves are so easy to make, and they hold their patty shape amazingly – you can thank the almighty chia egg for that. Once the batter is formed all you need to do is shape em up and put them in the oven to bake. There’s no fluffing around standing over an oiled up frying pan trying to keep the patties from either burning or falling apart (yeah we’ve all been there).

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Try Veganuary

Ingredients

For the patties:
1 can black beans rinsed and drained.
1/4 large beetroot, grated
1 clove garlic, minced
salt and pepper to taste
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon chilli flakes
1 T coconut oil
1 chia egg
1/4 red onion diced finely
1/4 cup oat flour
To assemble your burger:
4 wholemeal buns
Sliced tomato
Baby spinach
Red onion sliced into rings
Guacamole
Ketchup

Preparation

Serves 4

Method

Preheat oven to 180c bake
Saute garlic, onion, herbs and spices with the coconut oil until onion becomes translucent
Stir in half of your black beans and sauté for another minute or so
Remove from the heat and transfer mixture to a food processor with the beetroot, salt and pepper, chia egg and oat flour
Process until mixture is well combined, you want it smooth but still relatively chunky
Add in the remaining black beans and pulse until combined, still leaving it quite chunky so you can partially see the black beans
With wet hands form into 4 medium sized patties around 2 cm thick
Pop onto a tray and place in the fridge for around 30 minutes to firm up
Bake for 30 minutes, carefully turning over after 15 minutes
Once cooked, serve on a toasted wholemeal bun with your burger staples (spinach, red onion, tomato, guacamole, ketchup)

** Best enjoyed with a side of baked sweet potato fries