1 can of red kidney beans or any legumes you have in your pantry
3 tbsp Olive Black
½ tsp salt
pinch of pepper
handful of fresh basil and oregano
1 beetroot
3 sundried tomatoes
1 onion
1 garlic clove
2 tbsp nutritional yeast (VEG) or parmesan for non-vegan version
1 cup oat flour
Serving
5 sourdough burger buns
green salad
tomatoes
avocado
sauerkraut
mustard
Baked sweet potato fries
3 sweet potato (kumara)
1 tbsp sweet paprika
salt/pepper
4 tbsp Olive Black
1
Firstly, make the fries, shape them long and thick.
2
Dress with Olive Black and sprinkle over salt, pepper and sweet paprika.
3
Bake at 220 degrees Celsius for 25-30 mins or until crispy.
4
For the burgers make the oat flour by blending the oats into a fine flour.
5
In your food processor add the beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast.
6
Blend until finely chopped.
7
Add the red kidney beans and oat flour.
8
Pulse until you have a sticky dough.
9
Leave in the fridge for at least 30 mins.
10
Shape the burger patties and fry each side in coconut oil for at least 2 mins.
11
Serve on toasted burger buns with optional toppings.
12
Add cheese, unless you are vegan.
FACT: Quality Extra Virgin Olive Oil keeps longer than other edible oils.
Ingredients
1 can of red kidney beans or any legumes you have in your pantry
3 tbsp Olive Black
½ tsp salt
pinch of pepper
handful of fresh basil and oregano
1 beetroot
3 sundried tomatoes
1 onion
1 garlic clove
2 tbsp nutritional yeast (VEG) or parmesan for non-vegan version
1 cup oat flour
Serving
5 sourdough burger buns
green salad
tomatoes
avocado
sauerkraut
mustard
Baked sweet potato fries
3 sweet potato (kumara)
1 tbsp sweet paprika
salt/pepper
4 tbsp Olive Black
