By Simone Kruger, Yellow Papaya for Rugani Juice.
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Why not create a burger with a tasty plant-based patty, adding colour and a new dimension of flavour to your meal.
Ingredients
2 tablespoons olive oil,
1 small red onion, finely diced
2 garlic cloves, finely chopped
1 tablespoon psyllium husk powder
½ cup rolled oats
2 cans black beans, drained and rinsed
2 medium beets, grated
1½ teaspoons smoked paprika
Salt and freshly ground black pepper, to taste
2 large sweet potatoes, washed
2 tbsp olive oil
4 hamburger rolls
Tomato, sliced
Lettuce washed
Gherkins, sliced
150 ml vegan mayonnaise (available at Fruit Lovers Market and Woolworths)
½ tsp cajun spice
Juice of half a lime
Method
- Pre-heat oven to 200 °C.
- In a frying pan heat the olive oil and cook the onion until translucent.
- Add the garlic and continue cooking for a minute.
- In a mixing bowl, mix the psyllium husk powder, oats, black beans, Rugani 100% Beetroot Juice Blend, beets, and spices.
- Mix until well incorporated and form into patties. Keep aside on a plate with baking paper.
- Cut the sweet potatoes into chip shapes and place them on a baking tray.
- Drizzle with olive oil and bake for 30 minutes or until brown and crispy.
- For the spicy mayo mix the mayo, Cajun spice and lime. Keep aside.
- When the sweet potatoes are almost done start frying the burger patties in a frying pan on medium heat until crispy and brown.
- Assemble burgers by placing patties on the bottom, topping with lettuce, tomato and gherkin, and spicy mayo.
- Serve immediately with sweet potato fries.
