Vegan Beet Burgers with Portobello Buns

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Beet_burgers

Vegan Beet Burgers with Portobello Buns

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As soon as the weather gets warmer, the burgers and sausages are on the BBQs. My vegan beet burgers with portobello buns are the perfect meat free alternative to a summer favourite. They’re super juicy and taste so fresh, you’ll be reaching for another, for sure!


Serves 2 Ready in 40 minutes Good For , ,

Directions

To make the beet burgers heat the olive oil, add the grated beetroot and the thyme and cook for 5 minutes then leave to the side to cool. In a food processor mix the chickpeas, medjool dates, garlic, parsley, tahini, tamari and oats. Blend well then add the beetroot. Roll into 4 burgers place in the fridge for an hour to set.

Preheat the oven to 200°C.

Bake the burgers in the oven for 15 minutes.

Chop off the stalks and brush the mushrooms with the olive oil and season with salt, then place in the oven for the last 7 minute of cooking time with the burger.

Place the beet burgers with some tomato and lettuce inside the portobello buns. Serve with sweet potato fries.

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