20% off £30
Ingredients
For the burger
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 can black beans, drained
- 100g raw black rice (200g cooked)
- 100g walnuts
- 1 tbsp avocado oil
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp maple syrup
For the miso mayo
- 2 tbsp tahini
- 1 tsp miso
- 1 tsp nutritional yeast
- 1-2 tbsp hot water
To assemble each burger
- 1 tbsp kimchi
- Rocket
- Sliced avocado
- 1 toasted brioche bun
| Per | Per burger, with miso mayo |
|---|---|
| Energy (kcal) | 306 |
| Fat | 22.4 |
| Carbohydrates | 22.4 |
| Fibre | 6.9 |
| Protein | 9.8 |
Step 1
Add all the burger ingredients into the bowl of a food processor and blend until it forms a thick mixture with some texture. It should be slightly sticky and hold together very easily
Step 2
Chill the mixture for at least one hour in the fridge
Step 3
Preheat the oven to 170°C fan or use your air fryer and line a baking tray with greaseproof paper
Step 4
Form large golf balls and flatten them into large patties about 2cm thick and 6cm wide. Place them onto the prepared tray
Step 5
Bake for 30-35 minutes, flipping halfway, or until the outside is golden and slightly crispy. Alternatively, place them in the air fryer at 200°C for six minutes one side and six minutes the other
Step 6
Meanwhile, make the miso mayo by combining the tahini, miso and nutritional yeast with the water, then spread onto the toasted burger buns
Step 7
Sandwich the cooked burger between the burger bun and load up with the toppings!
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