These are one of my all time favourites. They are juicy and packed full of flavour and nutrients.
I usually only have a beet patty but have added a lamb mince patty recipe also for the meat lovers. We serve ours with extra char grilled vegetables too.
They aren’t the most graceful things to eat but they are worth every bite of messiness I assure you.
2 medium sized beetroot peeled and grated
1 400g can of black beans drained (I use ceres organics)
1/2c caramalised onions (see recipe below)
2tsp ground coriander
1tsp smoked paprika
½ c fresh herbs (I like parsley, coriander and thyme)
1/2c of gluten free oats or 1/2c of almond meal
Blitz ingredients together in a food processor and shape into pattie sized discs. Fry gently in coconut oil, turning once or until crispy on both sides. Keep warm in the oven.
2 large onions chopped into thin rings
2Tbsp balsamic vinegar
Coconut oil for frying
Fry the onions until transparent, add the vinegar and reduce until sticky and sweet. Reserve the remaining onion to top burgers, once the ½ cup has been added to the patties.
Lamb patties (if using)
500g premium lamb mince
1 finely diced, cooked small red onion
2 cloves finely diced, cooked garlic
½ cup of fresh herbs (I like thyme and oregano)
Mix all of the ingredients together and shape into meat patties. Cook either on the BBQ or in a pan with some coconut oil until cooked through.
Remaining burger ingredients
Iceberg lettuce leaves
Red onion or leftover caramalised onion
Good quality free range mayo
Assemble the burgers by placing the ingredients inside the lettuce leaf (as you would a bread burger bun). Top with your favourite condiments and enjoy!