Spicy Oat Burgers
I put this pic up on Instagram and immediately was asked if I have gone meat-less. NO I haven't but as I have said before, I love good vegetarian food. I think there is a lot out there that is below par, and I wouldn't eat it especially if I were vegetarian. This burger has all the heartiness of a good old burger, you can kid yourself into believing it is the real deal, but that isn't why I would recommend it. I would recommend it because it tastes great! (And I love a good burger!)
This is one of those. The patties themselves are perfect for freezing. So make well in advance and you will have them handy at a moments notice on demand. Just as a burger should be! Pass the mustard.
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- 100 Grams carrot, roughly chopped
- 1 red onion, peeled and halved
- 2 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Tablespoon chilli powder
- 1 Teaspoon smoked paprika
- 1 Tablespoon ground cumin
- 1 x 400 Gram Black Bean(s) tin, drained
- 1 Tablespoon Yellow Mustard Recipe
- 1 Tablespoon soy sauce
- 50 Grams tomato paste
- 75 Grams rolled oats
- 50 Grams yellow polenta
- Sliced cheese of choice
- Chunky Tomato Salsa Recipe
- Easy thermomix mayonnaise Recipe
- pickles, sliced tomato, sliced beetroot, lettuce
- 6 Perfect Burger Buns pre-made Recipe
Place the carrot into the Thermomix bowl and grate, 3 sec/speed 5 Remove from bowl and set aside.
Place onion, garlic and EVOO into the Thermomix bowl and chop 2 sec/speed 5. Saute 5 min/Varoma/spped 1/MC OFF.
Add grated carrots, spices, drained beans, mustard, soy sauce, tomato paste, oats and polenta. Blend 10 sec/speed 5.
Cool the mixture before forming into large burger patties with wet hands. Set them on a baking paper lined tray.
Preheat the oven to 180°C.
Preheat some EVOO in a large frying pan to a medium high heat and carefully cook each burger until browned on all sides. Return to the baking tray.
Bake in oven for 20-30 minutes until well browned.
Assemble with all accompaniments as you would any other burger.
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