It has taken a while, but I have created the perfect vegetarian burger. With a blindfold on you would swear this was meat. While the cannellini beans, portobello mushroom and rolled oats give it a chewy texture, the hint of chili, paprika, mint and garlic give it amazing flavour. Put it in a toasted sour dough bun with cheese, lettuce, mayo, homemade beetroot and avocado. .....stunning flavours.

INGREDIENTS FOR PATTY:

• 1 cup of canned cannellini beans drained and dried
• 3/4 cup of rolled oats processed to a powder
• 1/2 tsp each pink salt and black pepper
• 1/2 red onion finely diced and chopped
• 1 large portobello mushroom chopped finely
• 2 cloves garlic minced or very finely chopped
• 1 tbsp of chia seeds (lowers LDL Cholesterol)
• 1/2 tsp red chili powder
• 2 tbsp tomato paste (chopped Roma tomatoes, garlic, basil)
• 1/2 tsp paprika
• 2 tbsp chopped fresh mint leaves
• 1 tbsp water

Combine all ingredients and then shape into 4 medium patties.   Refrigerate for at least 1 hour, or freezer for 20 minutes.   Fry till golden brown on both sides.

BURGER INGREDIENTS:

• 1 sour dough hamburger bun
• 2 slices cheddar cheese
• Slices of beetroot (homemade if possible)
• Half an avocado sliced
• Baby Romaine lettuce leaves
• Mayonnaise or Ranch dressing

BEETROOT HOMEMADE

• 2 big beetroots, topped and tailed and then halved
• Boil for 30 minutes and then plunge into cold water
• When cooled , peel, slice and place in an airtight container.

In a sauce pan

• 1/3 cup of raw sugar
• 1/3 cup of malt vinegar
• 1/3 cup of water
• Heat until sugar has dissolved and then allow to cool
• Add to sliced beetroot and keep refrigerated until used.