Portobello Black Bean Burger with Aioli https://thesourcebulkfoods.com.au/wp-content/uploads/2019/05/Portobello-Black-Bean-Burgers-with-Lemon-Garlic-Aioli-1.jpg Dinner, Gluten Friendly, Vegan Friendly Black Bean Burger½ cup organic sunflower seeds ½ cup organic pepitas 1 carrot, grated 400g black beans, cooked 1 onion, chopped 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon 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) Preheat oven to 200°C and lightly grease baking tray. To make burgers, place seeds in food processor and grind until coarsely chopped. Add remaining beans to mixture. Use hands to form small patties and place on baking tray. Bake for about 20 mins. In 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. To 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 PT30M
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Portobello Black Bean Burger with Aioli

Black Bean Burger Recipe DOWNLOAD RECIPE

Portobello Black Bean Burger with Aioli

A delicious and filling Black Bean Burger recipe with a twist. Plus, they are also 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

TIME

30 Minutes

SERVES

2

DIFFICULTY
METHOD

Preheat oven to 200°C and lightly grease baking tray.

1

To make burgers, place seeds in food processor and grind until coarsely chopped.

2

Add remaining beans to mixture. Use hands to form small patties and place on baking tray. Bake for about 20 mins.

3

In 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.

4

To 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

5

Dinner

WHERE TO

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