Beetroot & Blackbean Burgers | Sheree Riley-Cox

Vegan | Refined Sugar Free | Gluten Free

INGREDIENTS

2 FRESH BEETROOTS

2 TINS BLACKBEANS, DRAINED

1 CUP SUNFLOWER SEEDS

4 TSP PAPRIKA

1 TSP CUMIN

3 TSP GARLIC POWDER

3 TSP ONION POWDER

1/4 CUP NUTRITIONAL YEAST

1/2 TSP SALT

GENEROUS CRACK OF BLACK

PEPPER

3 TBLSP BBQ SAUCE

2 TBLSP MISO PASTE

1 SMALL BUNCH CHIVES

1 CUP PANKO CRUMBS

2 TBLSP POTATO STARCH

GLUTEN FREE BUNS

LETTUCE

BEETROOT

CUCUMBER

CARROT, GRATED

AVOCADO

SPROUTS

METHOD

STEP ONE combine all ingredients into high speed food processor

STEP TWO place mixture into fridge for 30 minutes and allow to set

STEP THREE meanwhile, begin assembling burger ingredients

STEP FOUR form mixture into patty shape & fry in oiled pan until crispy on the outside

STEP FIVE place patty on burger & enjoy.