High in protein, flavourful beet burgers that can be cooked in the oven or on the grill, perfect for summer cookouts. These can be served in a bun or in a bowl. The recipe suggests using plant-based feta or extra firm tofu as a vegan alternative to goat cheese.
1. Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl.
2. Add olive oil, black beans and rolled oats and mix everything well. Add feta or tofu, basil, salt and pepper and stir to combine. Set aside in the fridge for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
3. Try shaping a patty with your hands. If the mixture is too loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil, fry until golden on both sides.
4. In a blender, add all the sauce ingredients (mayo, fresh basil, nutritional yeast, garlic clove, lemon juice, salt) and blend until smooth. Set aside.
5. Serve with grilled sourdough buns and toppings of your choice.
