Servings:
Ingredients
For the burgers
- 2 tbsp ground flaxseed
- 1½ cups black beans drained and rinsed
- ½ a medium onion very finely chopped
- 2 cloves garlic crushed
- 1 small beet/beetroot grated (about 1 heaped cup)
- ½ cup sweetcorn
- 2 tsp ground coriander
- 1 tsp dried mixed herbs
- 2 tsp fresh thyme finely chopped
- 1 tsp smoked paprika
- ½ cup brown rice flour
- 2 tbsp tamari or Bragg's Soy Seasoning
- salt and pepper to taste
- Avocado or grapeseed oil for frying
To Serve
- 4 burger buns gluten-free if required
- vegan mayonnaise see my quick recipe for vegan garlic mayo here
- 3-4 Lettuce leaves shredded
- 1-2 to matoes sliced
- Microgreens or sprouts optional
Instructions
- In a small bowl, mix the ground flaxseed with 2 tbsp water. Stir to combine and set aside to thicken for 10 minutes.
- In a large bowl, mash the black beans by hand until they are broken down.
- Add the flaxseed and all other burger ingredients except salt, pepper and oil to the bowl, and mix with your hands to combine. Check the taste and season with salt and pepper if needed (I found I needed to add quite a bit of salt, even with the tamari).
- Divide the mixture into 4 balls, and shape these into burger patties.
- Heat a generous amount of oil in a large frying pan on a medium heat. Cook the burgers for 4-5 minutes on each side until browned.
- Serve immediately on your favourite burger buns with vegan mayo, lettuce leaves, tomato slices and microgreens (optional). Enjoy!
Notes
These burgers can be cooked and kept in the fridge until needed, but for optimum taste and texture I recommend eating them straight away!
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