Looking for a satisfying meat-free burger? These vegetarian patties are a great alternative and made from beautiful wholefood ingredients. This recipe is also bread-free! Made fresh and light with a baked mushroom base, and topped with zesty aioli and fresh herbs.
Preheat oven to 180 degrees.
On a lined baking tray place the mushrooms and black beans.
Remove the black beans after 10 minutes and leave the mushrooms in for another 20 minutes.
Heat a fry-pan over a medium heat and sauté the garlic and onion until soft and fragrant.
Add the onion and garlic and the rest of the burger ingredients (apart from the walnuts and black beans) in a food processor or Thermomix and blitz for approximately 15 seconds on high. Add the black beans and walnuts and blitz for a further 5 seconds.
Roll the burger mixture into approximately 4 or 5 balls.
Heat a fry-pan over a medium-high heat and add the burgers, flattening down into patties.
Cook for approximately 7 minutes on each side or until brown.
While the burgers are cooking, combine all aoili ingredients in a small dish and mix well.
Grate the carrot and beetroot, slice the onion and prepare the spinach and set aside.
Place the mushrooms down first, top with the burgers and veggies and top with aioli and fresh parsley.
4 servings
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