Sriracha Miso Beet Burgers

Serves 6 | Prep time: 30 mins | Cooking time: 20 mins

INGREDIENTS

Beet Burger Patties

• 1 can no-sodium added black beans
• 6.5 oz (185g) package of beets
• 1 cup rolled gluten free oats
• 1 flax egg (1 Tbsp ground flax + 2.5 Tbsp water)
• 1 Tbsp nutritional yeast
• 1/2 tsp Himalayan salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 Tbsp avocado oil (for cooking)

Ginger Carrots

• 2 carrots, shredded
• 1 Tbsp rice vinegar
• 1 tsp ginger powder

Purple Cabbage Slaw

• 1/3 cup shredded purple cabbage
• 1 Tbsp rice vinegar
• 1/2 tbsp coconut aminos

Sunflower Butter Sriracha Sauce

• 1/4 cup sunflower seed butter
• 1 Tbsp sriracha
• 1 Tbsp coconut aminos
• 1 Tbsp water
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp garlic power
• 1/2 tsp ginger powder

Sweet Miso Mustard

• 1/4 cup dijon mustard
• 1 Tbsp miso paste
• 1 tsp agave, or maple syrup

METHOD

1. Preheat oven 205C/400F.
2. Remove beets from package and spread out on parchment lined baking sheet. Bake for 10 minutes.
3. Combine ingredients for the Ginger Carrot and Purple Cabbage Slaw separately then set in fridge to marinate.
4. Mix sauces to combine then add each to fridge to set.
5. Add all the patty ingredients to a food processor and pulse about 8 times until combined.
6. Remove from food processor, place in a bowl and use spoon to combine well.
7. Heat some oil in a large pan.
8. Scoop out about 1/3 cup of patty mixture, and shape into burger patties.
9. Cook for about 5 minutes each side. Serve on burger buns with pre-prepared toppings and sauces.