Mushroom and Black Bean Burgers
With Burger Day here we're celebrating with some plant based deliciousness! These are simple to make, and simply yummy. They're also great to keep in the fridge and warm up as needed (perfect hungry teenager food!). Why not try them with our Keto dip, and fully loaded coleslaw to serve alongside?
1 tin of black beans drained
1 large stick of celery (roughly chopped into pieces)
1/3 cup of sunflower seeds
1 heaped tsp of yeast extract (I used Essential pure yeast extract)
Large Handful of mushrooms (stalks removed and mushrooms halved)
½ cup of ground almond, plus extra for ‘crumbing’
Preheat oven to 170C.
Place all ingredients (apart from the ground almond) in a processor and blitz altogether until finely chopped.
Add in ½ cup of ground almond and mix together until you have a soft dough/mince like texture. Add in a little more ground almond if needed to bind or 2 Tbsp ground flaxseed. Season as needed, then roll into 6 balls and flatten gently.
On a plate pour ¼ of ground almond and gently crumb your patties.
Place into a baking stone/dish. Drizzle with avocado oil and bake for 25-30 minutes.
These are soft when hot, but still delicious to eat. When they go cold they are firmer. Any leftovers can be placed in the fridge for 3 days, or frozen to enjoy later. Enjoy.
NOTES – Feel free to add in extra herbs/seasoning. Or mix another packet of turmeric bites into the ground almond when crumbing it! Yum!