They might not look like the nicest burgers you’ve ever seen, but don’t be fooled as they just could be the nicest you’ve ever tasted! They are certainly the nicest vegetarian burgers I’ve ever had the pleasure of consuming. They are not fiddly to make either which gets double points from me! You could easily spend 10 minutes in the morning preparing these, ready to be baked when you get home.
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| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Servings |
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Ingredients
- 2 tbsp ghee
- 1 medium onion finely chopped
- 2 Garlic cloves grated
- 2 tins black beans or 500g homecooked beads (dried weight 200g soaked overnight), drained weight 500g
- 100 g chestnut flour or buckwheat flour
- 1 tsp dried oregano or thyme
- about 175g sun-dried tomatoes chopped
- 1 tbsp chopped jalepeno peppers
- 100 g feta chopped
- sea salt
Ingredients
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Instructions
- Preheat the oven to 180oC and grease or line a baking tray.
- Heat the ghee in a pan over a medium heat and fry the onion until soft, but not coloured.
- Add in the garlic for a few minutes, and then the drained cooked beans.
- Mash the beans roughly with the back of a wooden spoon so that the excess moisture evaporates.
- Transfer this mix to a bowl, stir in the flour and mix well to combine.
- Fold in the rest of the ingredients and season.
- When cool enough, shape the mixture into burgers and flatten them to about 2cm thick on the baking tray.
- For extra juicy burgers, brush them with some melted ghee before baking.
- Bake the burgers in the oven for about 50 minutes, until crisp on the outside, turning them over halfway through.
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