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 chili 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

• 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