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!
Prep Time:
15 min
Cook Time:
10 min
Total Time:
25 min
Ingredients (Servings: pieces)
Beetroot Patties
Black Beans
Garlic Clove
Garlic Powder
Onion Powder
Dried Oregano
Dried Basil
Bread Crumbs
Olive Oil
Salt & Pepper to taste
Vegan Mayo
Soy Milk
Sunflower Oil
Lemon Juice
Salt & Pepper to taste
Plum Tomatoes
Green Salad Leaves
Brioche Burger Buns
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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