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Portobello Black Bean Burger with Aioli
A delicious and filling Black Bean Burger recipe with a twist. Plus, this recipe is sneakily healthy, meaning you won’t get that after-burger bloat that so many of us regret after tucking in.
Recipe / Lee Holmes from Supercharged Foods
Photography / Kate Duncan
INGREDIENTS
Black Bean Burger
- ½ cup organic sunflower seeds
- ½ cup organic pepitas
- 1 carrot, grated
- 400g black beans, cooked
- 1 onion, chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp coriander ground
- ½ chilli, chopped
- ½ teaspoon cayenne pepper
- 2 tablespoon organic extra-virgin olive oil
- fine Celtic sea salt & freshly ground black pepper
- 3 tbsp liquid organic coconut aminos or organic tamari
- 1 teaspoon organic coconut sugar
- 1 tablespoon organic apple cider vinegar
- 4 Portobello mushrooms
- ½ cup rocket, washed & dried
- 3 slices red onion
- 2 tomatoes, sliced
- ½ cucumber, sliced
- Gluten Friendly Lemon & garlic aioli, to serve (Or Vegan version)
TIME
30 Minutes
SERVES
2
DIFFICULTY
METHOD
Preheat oven to 200°C and lightly grease baking tray.
1To make burgers, place seeds in food processor and grind until coarsely chopped.
2Add remaining beans to mixture. Use hands to form small patties and place on baking tray. Bake for about 20 mins.
3In a small bowl, place aminos, coconut sugar and apple cider vinegar and mix until dissolved. Generously spoon over mushrooms and place them in frying pan over medium heat to cook through, then set aside.
4To assemble burgers, place one mushroom on plate and top with burger, then add rocket, onion, tomato and cucumber and top with aioli.
Find out more about Lee Holmes at Supercharged Foods
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