Love when mum is in town (and of course dad too 👨👩👧!)
Vibrant veggie burgers that will make you enjoy without missing the meat.
- 250 g beetroots roasted or boiled
- 80 g brown basmati rice boiled
- 1/2 onion thinly diced
- 20 g oat flour
- 400 g red kidney beans or black beans cooked
- 1 tsp smoked paprika
- 1/2 tsp cumin
- extra virgin olive oil
- salt
- black pepper
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Heat some oil in a pan over medium heat. Add the onions and cook until golden, 5-10 minutes.
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In a food processor, grate beetroots and reserve. Then process the drained beans until roughly chopped.
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In a big bowl place grated beetroots, processed beans, rice, oat flour, sautéed onions, spices, salt and pepper. Mix until combined. Taste and adjust seasoning if necessary.
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Refrigerate the mix a couple of hours. Then divide the mix in 4 and shape them into thick burgers .
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Heat a pan over high heat. Add a bit of oil and when hot, add the burgers to the pan. Cook a couple of minutes for each side. If it breaks off when flipping the burgers just pat them back with the spatula.
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You could serve the burgers with sourdough buns or with a good green salad.