Mixing With Mandy Gluten Free, Beetroot, Basil & Black Bean Burger Patties

Mixing With Mandy Gluten Free, Beetroot, Basil & Black Bean Burger Patties

Delicious vegan burger patties with a fragrant note of basil, serve in a toasted burger bun with your favourite toppings.

This recipe is best made in advance, so prepare the patties the day before you’re planning on cooking them is ideal.

  1. Add to your mixing bowl garlic black beans pre cooked baby beetroot basil sorghum flour hemp seeds salt one lime squeezed 10 sec speed 5
  2. Add Second measure of sourgoum flour and chia seeds. Stir with spatuala set aside in fridge in a container with the lid on to let the chia seeds plump up for a few hours or overnight.
  3. Make into patties and cook in oil in frypan over medium low heat, cook each side for 3 minutes or until heated through and crispy on the outside. Adjust depending on your element.
  4. Serve on a toasted bun with your favourite burger toppings.
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300 Grams
Black beans
200 Grams
Baby beetroot pre-cooked
0 *N/A
basil leaves
40 Grams
Sorghum flour
1 TblSpoon
Hemp seeds
1 tsp
1 Medium size
80 Grams
Sorghum flour
1 TblSpoon
Chia seeds
20 Grams
Olive oil
Preparation time
125 mins
Cooking time
6 mins
6 people
Meal course
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