Bean burger with beetroot mayonnaise

Name: Bean burger with beetroot mayonnaise
Ingredients: 1 can kidney beans; 1 onion (diced); 1 tbsp olive oil; 2 tomatoes (crushed or pureed); 1 tsp paprika; 3 tbsp tamari; 80 g oat flakes; 1 tbsp nutritional yeast flakes; 5 tbsp bread crumbs; 3 tbsp white flour; salt (to taste); pepper (to taste); 50 ml soya milk; 1 beetroot (cooked and diced); 150 ml rapeseed oil; 1 tbsp lemon juice; 1 tsp mild mustard

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

Servings: 3

For the patties

1 can

kidney beans
1

onion diced
1 tbsp

olive oil
2

tomatoes crushed or pureed
1 tsp

paprika
3 tbsp

tamari
80 g

oat flakes
1 tbsp

nutritional yeast flakes
5 tbsp

bread crumbs
3 tbsp

white flour
salt to taste
pepper to taste

For the beetroot mayonnaise

50 ml

soy milk
1

beetroot cooked and diced
150 ml

rapeseed oil
1 tbsp

lemon juice
1 tsp

mild mustard

Instructions

For the patties

Rinse the kidney beans and drain them. Then transfer into a bowl and mash with your hands or a potato masher.
In the meantime, roast the onions in the oil for a few minutes.
Add all other ingredients to the bowl with the mashed beans and mix well.
With wet hands form patties and put them on a baking tray layered with baking paper.
Bake at 200°C for about 10 minutes and let cool.
To finish cooking them, roast in the pan or in a grill-pan for 2-3 minutes.

For the beetroot mayonnaise

Using a stick blender, blend the beetroot and soy milk until smooth.
Add the rest of the ingredients and blend until it reaches a mayonnaise consistency.
Add salt and pepper to taste and chill in the fridge.