Beetroot, basil, black beans and bourghal make up the 4 ‘B’s in these burgers. Keeping a supply of baked vegetables – beetroot, sweet potato, potato and pumpkin – in the fridge, and bulk cooking legumes for fridge or freezer storage, is one of my key secrets for easy meal preparation. If you already have these staples on hand, these burgers will come together in a flash.
Ingredients:
2 medium beetroots, wrapped in foil and baked at 200°C until soft – about 50 minutes
1/3 cup bourghal (cracked wheat), soaked in boiling water to cover for 20 minutes
2 cups cooked black beans, or canned black beans, drained
2 tsp Mrs Dash Garlic & Herb Seasoning* or onion flakes
1 tsp sumac
A few grinds of black pepper
1 handful fresh basil leaves
2 tsp Dijon or wholegrain mustard
1 tsp vegan Worcerstershire sauce (e.g. Melrose brand)
1/4 cup pecans, roughly chopped
Method:
Preheat oven to 180°C. Line a baking sheet with a silicon baking mat or baking paper.
Combine all ingredients except soaked bourghal and pecans in a food processor and pulse until combined but not homogenised. Add bourghal and pecans and pulse again until mixed through; leave some chunks for texture!
Divide mixture evenly into 8, form patties and flatten by hand on the baking sheet.
Bake for 20 minutes, then flip over and bake for another 10-15 minutes or until firm and just beginning to brown.
* I buy Mrs Dash no-salt seasoning blends from iHerb; if you don’t already have an iHerb account, you can use the coupon code UTE208 to get $5 off your first order.
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