151kcal
2g
4g
4g
2g
8g
16g
335mg
- 420g / 15oz drained and rinsed Black beans
- 1 small peeled and diced Beetroot
- 50g / 1.76oz quick-cook Oats
- 1 clove peeled and finely chopped Garlic
- 1 finely chopped Red onion
- 1 tsp Curry powder
- 1/2 tsp Sea salt
- 1 tbsp Olive oil
- 4 large Portobello mushrooms
- 4 store-bought Vegan 'beef' burgers
- 4 slices Vegan Cheddar-style cheese
- 4 tsp Dijon mustard
- 4 tsp Vegan mayonnaise
- 4 tsp Tomato sauce
- 1/2 sliced Red onion
- 4 halved Vegan burger buns
- 1 sliced Tomato
- 4 Lettuce leaves
1. Add 420g / 15oz drained and rinsed Black beans to a food processor or blender and combine with 50g / 1.76oz quick-cook Oats, 1 small peeled and diced Beetroot, 1 peeled and finely chopped Garlic clove, 1 finely chopped Red onion, 1 tsp Curry powder, and 1/2 tsp Sea salt. Pulse until finely chopped.
2. Shape mixture into 4 burgers.
3. Cook the burgers in 1 tbsp Olive oil over medium heat for 5 minutes on each side. Remove from heat.
4. Cook 4 large Portobello mushrooms or 4 store-bought Vegan 'beef' burgers with 4 slices of Vegan Cheddar-style cheese in a pan with a little Olive oil.
5. Assemble burgers: Spread 4 tsp of Dijon mustard, 4 tsp of Vegan mayonnaise, or 4 tsp of Tomato sauce on 4 halved Vegan burger buns. Add the burgers and top with 1/2 sliced Red onion, 1 sliced Tomato, and 4 Lettuce leaves. Serve.
80% of RDI
154% of RDI
4% of RDI
1% of RDI
1% of RDI
154% of RDI
73% of RDI
Add extra oats if the mixture is too wet. Cook the Portobello mushrooms or vegan burgers on the grill/BBQ or in a pan with a little olive oil.
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