As a vegetarian, how do you beat burgers? Beet burgers! Pile ‘em high with your fave toppings (we like avocado and onion) and you’ve got yourself a burger that can go pound for pound with any quarter pounder.
1 tbsp oil (+ 2 tbsp for cooking burgers)
1 red onion, chopped
4 garlic cloves, minced
100g Mornflake Organic Porridge Oats
400g butter beans, drained
300g pre cooked beetroot
80g spelt / wholegrain flour
4 tbsp breadcrumbs
2 tbsp milled chia seeds
Salt and pepper
1 seeded bun, per burger
1 tbsp mayonnaise, per burger
1 handful of salad leaves, per burger
½ sliced avocado, per burger
A few slices of red onion, per burger
Place the onion and garlic in a frying pan over a medium to high heat with a drizzle of oil and sauté for 5 -10 minutes, until nice and soft.
Once the onion and garlic have cooled, add into a food processor along with the rest of the burger ingredients. Pulse until smooth, then place the mixture in the fridge to firm up for at least half an hour.
Once the patty mixture is firm, use a measuring cup (we use the ⅓ cup measure) to scoop out the burger patties and shape them into circles. This works best with cold, wet hands.
Heat 2 tbsp oil in a frying pan over a medium to high heat. Once sizzling, fry the burgers for a couple of minutes on each side, or until hot through.
Serve in seeded buns with mayonnaise, fresh salad leaves, sliced avocado and red onion.