The main ingredient in this gluten free, soya free, easy vegan recipe is super nutritious, blood cleaning beetroot. I use beetroot in a lot of my juices, however you can also use beetroot in vegan cake baking and burgers. Beetroot is great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid, so great for pregnant women.
Pulp of 3 medium juiced beetroot
Pulp of 3 medium carrots
1 cooked sweet potato chopped
1 x 400g tin of cooked kidney beans
1 organic veg stock cube crumbled
1 onion finely chopped
2 cloves garlic finely chopped
1 tablespoon fresh root ginger finely chopped
50g fresh coriander chopped roughly
Sesame seeds for coating the burgers
Coconut oil for frying the onions and the finished burgers
1/2 teaspoon cayenne pepper (to be added later)
1/2 teaspoon himalayan salt or rock salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
Dice the sweet potato and cook until soft, drain and set aside.
Mash 300g of the cooked kidney beans and place in a large mixing bowl together with the remaining 100g of whole kidney beans and the beetroot and carrot pulp.
Heat the coconut oil in a frying pan and cook the onion, garlic and ginger on a low heat until the onions become transparent. Add the spice mix together with the veg stock cube and stir thoroughly coating the onion mix with the spices and cook for 1-2 minutes stirring continuously.
Add the onion mix to the beetroot mix in the mixing bowl together with the sweet potato, freshly chopped coriander and cayenne pepper. Season with the pepper and salt. Thoroughly stir the mixture.
Make into burger shapes and coat with the sesame seeds. Chill the burgers in the fridge for 30 minutes to allow them to settle and firm up.
Cook in the oven 180c for 10-15 minutes. Remove from the oven and fry in a little coconut oil for a few minutes both sides until lightly browned.
I serve these burgers with my Zucchini and Gogi Berry Salad and a carrot and potato mash.