g Gluten Free plain flour Retained juice from mushrooms
1 Gluten Free Burger Bun
2 leaves Round lettuce
2 slices Tomato
g Lion Vegan Mayo
Method
1
Step 1
Preheat the oven to 180°C
2
Step 2
Scrum the beetroots and wrap tightly in foil
3
Step 3
Place on a baking sheet and bake in the oven for 35 minutes
4
Step 4
In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking
5
Step 5
Remove from the heat and cool, draining off any cooking liquid and retaining
6
Step 6
Remove the beetroots from the oven and cool
7
Step 7
Peel the beetroots and roughly chop
8
Step 8
Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)
9
Step 9
Add the beans, smoked paprika, cumin and season lightly
10
Step 10
Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice
11
Step 11
Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)
12
Step 12
Form into patties (it will make between 6-8 depending on the size) and chill before cooking
13
Step 13
To cook bake in the oven at 200°C for 20 minutes until hot throughout
14
Step 14
Assemble the burger with the Lion Vegan Mayonnaise on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired
Ingredients
3 Fresh medium beetroots
400 g Mushrooms, quartered
400 g Black Beans drained and rinsed
2 tsp Smoked Paprika
1 tsp ground cumin
1 Garlic clove
50 g Gluten Free plain flour Retained juice from mushrooms