Red rice, black beans and beetroot make up the base of this burger. We add a mix of other vegetables plus fresh greens to create a satisfying, flavourful meal. Full of dietary fibre, a balance of macro nutrients of different colours, they’re vibrant, delicious and nutritious. Eat them on their own with a colourful stir-fry or as traditional burgers with your favourite chip on the side.
By Amanda Williams
Equipment
- A small bowl
- A large mixing bowl
- Food processor
- 1 or 2 baking sheet trays
- Parchment paper
Ingredients
- 300g mixed cooked vegetables, chopped (see notes)
- 200g cooked beetroot, diced
- 2-3 large handful of greens, chopped (see notes)
- 100ml water
- 1 tbsp seasoning (se notes)
Method
- In a small bowl, combine chia seeds with 100ml water and mix well. Set aside for the chia seeds to absorb the water.
- In a large mixing bowl combine remaining ingredients plus chia seed gel and mix well, until evenly incorporated.
- Preheat oven to 180C with fan. Transfer the mixture to a food processor and process until mostly smooth. Transfer mixture back to the large mixing bowl. Line two sheet pans with parchment paper.
- With your hands, shape several spoonfuls of mixture into burger patties and place on sheet pans. Bake in oven for 30 to 45 minutes or until outer crust has formed and patties are semi firm to the touch. Burgers will firm up as they cool.
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Notes
- For the mixed cooked vegetables, we used pickled artichokes and peppers, but any steamed or roasted veggies will do.
- For the greens, we used rocket, other options you could use are spinach, kale, fresh herbs
- We used BBQ seasoning, but you can use any other seasoning you prefer like mixed dried herbs, curry
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