Stacked vegan beet burgers

Cooking Time

Ingredients

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Ingredients

  •   3 Fresh medium beetroots
  • g Mushrooms, quartered
  • g Black Beans drained and rinsed
  •   2 tsp Smoked Paprika
  •   1 tsp ground cumin
  •   1 Garlic clove
  • 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
  • 1 Gluten Free Burger Bun
  • 2 leaves Round lettuce
  • 2 slices Tomato
  • 25 g Lion Vegan Mayo