The beetroot gives these burgers a really sweet earthy taste. Load the burgers up in a toasted seeded bun with salad leaves and avocado.
Ingredients
- 3 medium beetroot, cleaned peeled and finely chopped in a food processor
- 3 tbsp olive oil
- 225g cooked black beans (1 can)
- 90g cooked brown rice
- 2 tbsp Naturya Chia Seeds
- 1 tsp sea salt
- 1 tbsp fresh coriander, chopped
- 1 green chilli, chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp smoked paprika
Method
- Top and tail the beetroot and then peel
- Place in a food processor and blend until the beetroot is finely chopped
- Finely dice the red onion and fry off in olive oil. When the onions are translucent add the spices
- Fry until fragrant and then add the beetroot. Cook until the beetroot is softened, which will take no longer than 5 minutes
- Drain and wash the black beans and mash them with a potato masher until the beans are squidgy
- Add the cooked rice, beetroot mix, chia seed and chopped coriander
- The mix should hold if not or it feels too dry as a little water and a small amount of gluten free flour to help them keep their shape
- Shape the mixture into 4 burgers
- Gently fry and when slightly coloured on the outside. Transfer to the oven to cook for 10 minutes at 180°C
- Toast a seeded burger bun and assemble your burger
Made using
Chia Seeds - 175g Pouch
£4.00
