Vegan Mayo Beetroot Burger

Made from just few ingredients you always have in your cupboard, simple and easy to make. P.S. Meatlovers, you will love it as well!

Ingredients

Ingredients
Servings:
Beetroot Patties
g
Beetroot
g
Black Beans
Garlic Clove
tsp
Garlic Powder
tsp
Onion Powder
tsp
Dried Oregano
tsp
Dried Basil
tbsp
Bread Crumbs
tbsp
Olive Oil
Salt & Pepper to taste
Vegan Mayo
ml
Soy Milk
ml
Sunflower Oil
tbsp
Lemon Juice
Salt & Pepper to taste
Burger
Plum Tomatoes
Avocado
Green Salad Leaves
Brioche Burger Buns
substitute for vegan options

Instructions

Preparing In The Kitchen
  1. Rinse the black beans under running water and drain in a sieve. Peel the garlic clove and coarsely chop.
  2. In a food processor, add the beetroot, black beans, garlic clove, garlic powder, onion powder, oregano, basil, breadcrumbs, salt and pepper. Pulse until combined. Pat the mixture into four even patties. The mixture will be sticky. If time allows, place in the fridge to chill, at least one hour or in the freezer for 15 minutes to make them easier to handle.
  3. In the meantime, prepare the mayonnaise. Mix the lemon juice and soy milk with a blender. With the blender running, add the oil slowly. Mix until the mixture thickens and becomes firmer. Season with salt and pepper.
  4. Wash the lettuce leaves and shake dry. Wash he tomatoes, pat dry and cut into slices. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into thin slices.
  5. Heat a large skillet over medium-high heat. Add about a drizzle of olive oil. When the oil shimmers, add the patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat with the remaining patties. Note: these burgers are delicate, be careful when flipping.
  6. Toast the buns. On the bottom, spread with the vegan mayo and top with tomato slices, beetroot patty, avocado slices, and salad. Top with upper bun.

Preparing In The Kitchen
  1. Rinse the black beans under running water and drain in a sieve. Peel the garlic clove and coarsely chop.
  2. In a food processor, add the beetroot, black beans, garlic clove, garlic powder, onion powder, oregano, basil, breadcrumbs, salt and pepper. Pulse until combined. Pat the mixture into four even patties. The mixture will be sticky. If time allows, place in the fridge to chill, at least one hour or in the freezer for 15 minutes to make them easier to handle.
  3. In the meantime, prepare the mayonnaise. Mix the lemon juice and soy milk with a blender. With the blender running, add the oil slowly. Mix until the mixture thickens and becomes firmer. Season with salt and pepper.
  4. Wash the lettuce leaves and shake dry. Wash he tomatoes, pat dry and cut into slices. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into thin slices.
  5. Heat a large skillet over medium-high heat. Add about a drizzle of olive oil. When the oil shimmers, add the patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat with the remaining patties. Note: these burgers are delicate, be careful when flipping.
  6. Toast the buns. On the bottom, spread with the vegan mayo and top with tomato slices, beetroot patty, avocado slices, and salad. Top with upper bun.

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