Sanga? It's Australian this is slang for sandwich.
Not only do these beetroot and black bean burgers have the most gorgeous colour but they are also packed with nutrition. Dare you to give these suckers a shot this week! You can meal prep them up for your lunches!
Smackin the veggie burger between some fresh bread and crisp vegetables makes this meal full of texture and flavour. However he burgers don't need bread. You can simply eat them with a salad or even just eat them as a snack with hummus.
INGREDIENTS
1 large beetroot peeled and chopped (about 2 cups)
1 tbsp olive oil
3 large minced garlic cloves
1/2 medium diced onion / 1 cup
2 tbsp of flaxseed (optional)
2 tbsp of hemp seeds (optional)
1 can of black beans drained and rinsed
Spices: 1 tbsp of cumin, 1 tsp paprika, 2 tsp of dried oregano, 1 tsp of chili powder, 1/2 tsp of fresh pepper
1 cup of cooked rice/quinoa, 1 cup of dried oats (you can also use all oats)
METHOD
1.Preheat the oven to 400F and line a tray with baking paper
2. Add beetroot to a pot with water and bring to a boil. Simmer for roughly 10 mins until the beetroot is soft and then strain and cool the beetroot under cold water
3. Add the olive oil, garlic and onion to a sauce pan and sauté until the onion is translucent
4. Then add the beetroot, and onion to a food processor along with the spices, hemp seeds, flaxseed and black beans. Pulse until combined.
5. Then add the quinoa/oats and pulse or stir until combine. Make sure to not blend too much here if you are using the pulsing method.
6. Form into burger/ patty shapes and place on tray. Bake for 20 mins, flip them over and then bake for another 15 mins.
ENJOY :)
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