Bean burger with beetroot mayonnaise
![](https://proveg.org/wp-content/uploads/2024/07/Bean-Burger-with-Beetroot-Mayonnaise.jpg)
These burgers are nutritious, delicious, easy to make, and look gorgeous. Thanks to their beany texture, they hold together firmly and can be pre-cooked and then fried or grilled. Serve with this beetroot mayo for an impressive dish.
Ingredients
For the patties
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1 cankidney beans
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1onion diced
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1 tbspolive oil
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2tomatoes crushed or pureed
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1 tsppaprika
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3 tbsptamari
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80 goat flakes
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1 tbspnutritional yeast flakes
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5 tbspbread crumbs
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3 tbspwhite flour
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salt to taste
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pepper to taste
For the beetroot mayonnaise
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50 mlsoy milk
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1beetroot cooked and diced
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150 mlrapeseed oil
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1 tbsplemon juice
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1 tspmild mustard
Instructions
For the patties
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Rinse the kidney beans and drain them. Then transfer into a bowl and mash with your hands or a potato masher.
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In the meantime, roast the onions in the oil for a few minutes.
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Add all other ingredients to the bowl with the mashed beans and mix well.
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With wet hands form patties and put them on a baking tray layered with baking paper.
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Bake at 200°C for about 10 minutes and let cool.
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To finish cooking them, roast in the pan or in a grill-pan for 2-3 minutes.
For the beetroot mayonnaise
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Using a stick blender, blend the beetroot and soy milk until smooth.
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Add the rest of the ingredients and blend until it reaches a mayonnaise consistency.
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Add salt and pepper to taste and chill in the fridge.
Notes
The patties can be served as burgers with wholegrain bread, or as patties with a vegetable side-dish.