I try and mix up my diet and incorporate as many plants as possible. Trying more vegetarian options is a part of this. I would like to take the credit for this recipe however my boyfriend was the one who originally came up with it. I have made a few tweaks the way, not many mind you.
It’s a great one to bulk prep and freezes well for those day when you are in a rush or have minimal motivation to cook anything. What I like about burgers is that you can top them with anything you like, serve them on buns or in lettuce cups.
Enjoy!
BEETROOT & KIDNEY BEAN BURGER PATTIE RECIPE:
Ingredients:
– 2 medium beetroots, diced
– 1 tin of red kidney beans, drained
– 1/2 brown onion, diced
– 2 garlic cloves, crushed
– 2 tsp cumin
– 1 tsp paprika
– 1/2 tsp chilli powder
– 1/2 cup fresh coriander
– 1/2 cup flour
– Salt & Pepper to season
– Olive oil to cook wirth
Method:
1. Add all ingredients except flour into food processor. Blitz until semi smooth.
2. Add in flour teaspoon at a time until a thicker consistency and patties are able to hold shape, makes 4-6 patties.
3. Heat oil in pan to medium heat. Cook patties for 4 minute on each side.
4. Serve on bun of choice which salad.
