This is a hearty, nutritionally dense, easy vegan burger recipe. It is perfect for a BBQ night on the beach or when having family or friends over.

Makes: 10-12

All you will need is:

Lamb Brand Black Beans, cooked, 425g

Lamb Brand Quinoa, cooked 150g

Lamb Brand Ground Almonds, 50g

Lamb Brand Cumin, 1 tsp.

Lamb Brand Salt, 1 tsp.

Lamb Brand Chili Powder, 1⁄2 tsp.

Lamb Brand Smoked Paprika, 1⁄2 tsp

Lamb Brand Pepper, 1⁄2 tsp.

Lamb Brand BBQ Seasoning 1⁄2 tsp.

Double Panda Soy Sauce, 1 tbsp.

Tabasco Sauce, 1 tbsp.

Fresh Mushrooms, finely chopped, 75g

Raw beetroot, finely grated 150g

Onion, Small finely chopped, 1

Olive oil, 2 tbsp.

Worcestershire sauce, 1 tbsp.

All you have to do is:

1. Heat a large frying pan over medium-low heat and add the olive oil. Once hot, add the onion together with a pinch of salt and pepper, and saute for about 5 minutes. 
2. Turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes. 
3. Remove from heat and add the black beans and mash. You’relooking for a rough mash, so you can leave a bit of texture if you want. 
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. 
5. Lastly, add the ground almonds / flaxmeal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill for a few minutes. 
6. Form mixture into roughly 8-9 patties. The thicker you make them, the longer they’ll take to cook through, but the ‘juicier’ and heartier they’ll be. Thinner patties will cook faster. 
7. Prepare the grill on medium heat. Spray or brush the tops with olive oil. Place on hot grill and cook until brown on both sides, 4-5 minutes each. 
8. Serve on small buns or on top of mixed greens with desired toppings. 

Notes:

• If you do not want to cook the whole batch at once, form the patties, par-bake them at 1900C for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. 
• To cook, place on baking sheet still frozen and grill or bake at 1900C for about 25 minutes, or until desired texture and colour is achieved.