Packed full of a variety of vegetables, hearty black beans, flavoursome spices and held together with oats and vitamin C-rich baobab, these really are the ultimate veggie burgers that even meat eaters will love! Full of fibre, protein and antioxidants, serve with houmous and a large salad for the perfect BBQ or dinner party feast.
Ingredients
For the burgers:
- 1 tbsp Aduna Baobab Powder
- ½ medium-sized butternut squash, peeled, de-seeded & diced
- 1 red onion, peeled & sliced
- 5 tbsp extra virgin olive oil
- 1 x 400g tin black beans, drained
- ½ tin sweetcorn
- 100g cooked beetroot
- 90g rolled oats
- 2 tsp ground cumin
- 2 tsp oregano
- ½ tsp chilli flakes
- Salt & pepper, to taste
To serve:
- Houmous
- Multi-seed buns
- Lettuce
- Side salad (optional)
Method
- Preheat the oven to 200°C (180°C fan).
- Place the squash on a baking tray, coat in a little olive oil and seasoning, and roast for 30–40 minutes until soft.
- Heat a little olive oil in a frying pan over medium heat and fry the red onion until caramelised.
- In a bowl, gently mash the black beans, cooked squash and beetroot with a potato masher until combined but still with some chunks. Add the sweetcorn, cooked onion, spices, salt and pepper and stir together.
- Process the oats in a food processor until they form a flour-like consistency. Add this oat flour and the baobab powder to the black bean mixture and fold until the mixture binds and becomes drier.
- Using your hands, form the mixture into burger-shaped patties.
- Heat a little olive oil in a frying pan and fry each burger on medium-high heat for 3–4 minutes each side until browned.
- Serve in a bun with houmous, lettuce and a side salad.
Enjoy!
