Plant-based seasoning brand, Yondu, has designed a supreme vegetable burger to fit around an active lifestyle. From start to finish, the recipe takes no longer than 30 minutes to make. The meal combines satisfaction and ease. From Yondu’s all-purpose seasoning sauce to ingredients you’ll find in your local store – the aim is to create flavour as simply as possible.
Contrary to popular belief, beetroots are not a winter harvest. One of the most nutritious foods around, the vegetable reaches its most tender at the end of August. Young beets are paired with the mild cream of delicately smashed black beans to pack this patty full-of-flavour. Oats and minced onion bind the mixture together to create a quick & easy dinner that sings on warm, summer nights.
Oozing natural juices, this Beetroot & Walnut Burger celebrates the diversity of a vegetable-rich diet. Lend an ear to the sweet hum of heartiness and heft as you make no compromises on the comfort food you were craving. Freezable, these vegetarian delights, can be kept aside for days you haven’t had a chance to do the food shop.
Total time: 30 min
Serves 4
Yondu effect: Gives meaty flavour, substitutes salt
Recipe benefits: Easy steps, no “exotic” ingredients, a short ingredient list
Ingredients:
100g onion, chopped
150g cooked beetroots, chopped (You can boil them or buy them cooked)
150g chestnut mushrooms, chopped
25g walnuts, minced
1 Tbsp. Olive oil
2 Tbsp. Yondu
100g Oat flakes
1 can black beans, drained (400g)
In a pan over high heat combine olive oil, onion, beets, mushrooms and walnuts and stir-fry for 5 minutes until mushrooms shrink and onion is translucent.
Turn off the heat and add Yondu. Stir well.
Add oats and mix until they are well integrated.
Add black beans and mash with a potato masher until it gets homogeneous but you can still see some pieces of beans. Let it cool down.
Form 4 hamburgers, cook them in a pan both sides and serve with your favourite burger fixings!
