Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Serves 4 | Vegan, Gluten Free

1 x 400g tin kidney beans, drained and rinsed
1 medium beetroot, peeled and grated (approx 1 cup)
1 onion
1 garlic clove
1 tbsp chia seeds
4 tbsp water
½ tsp dry thyme
½ tsp salt
½ tsp white pepper
1 cup fresh basil
½ cup fresh oregano

Soak the chia seeds in the water and allow to plump up to form a gel (approx 10 minutes). Meanwhile, sauté the onion and garlic in a little oil until the onion is translucent.

Place this in a food processor with the chia gel and remaining ingredients, process until smooth.

Shape into four burger patties before gently frying until golden brown on both sides.

I’d serve these between fresh burger buns with salad, a grilled portobello mushroom and some halloumi. If you want to keep them vegan and gluten free, serve them wrapped in lettuce or between two grilled Portobello mushrooms.

beetroot-burger_1

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