Ingredients

Olive oil, for frying
1 small red onion, finely diced
2 garlic cloves, minced
2 tablespoons flaxseeds/ spees
½ cup/50 g rolled oats
2 x 14-oz./400-g cans black beans, drained and rinsed
2 medium beetroof, grated
2 tablespoons tomato paste/ purée
12 teaspoons smoked paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper
These days, the standard of vegan burgers is so high that they’ve been cocking a snook at the pallid pucks of gristle that constitute too many beef burgers out there. This smokily substantial plant- based patty is no exception and works with numerous top toppings.

Instructions

1.Heat a thin layer of olive oil ina medium skillet/frying pan over a medium heat. Add the onion and cook, stirring fo about 5 minutes until softened.
2.Add the garlic and cook for 1 minute more. Remove from the heat and set aside In a large bowl, combine the flaxseeds/linseeds with 6 tablespoons of water and let stand for 10 minutes
3.Meanwhile, in a food processor, process the oats until they are finely chopped and bordering on a flour-like texture.
4. Add the black beans to the food processor and pulse until they're finely chopped and combined with the oats, but not puréed.
5.Put the processed oats and black beans, grated beetroot, cooked onions and garlic, tomato paste/purée, smoked paprika, and oregano into the large bowl with the flaxseeds.
6.Season to taste with salt and pepper, and mix with a rubber spatula or with your hands until everything is well combined.
7. Form the mixture into 6-8 patties using damp hands, making them about 1 in./2.5 cm thick and about 3 in./7.5 cm wide.
8.In a large skillet, heat enough oil to cover the base over a medium-high heat.
9.Add two patties and cook for 3-4 minutes on one side, until browned and firm. Flip and cook for another 3-4 minutes on the other side.
10. Reduce the heat to medium if the patties are getting too charred. Remove and repeat with the remaining burgers.
11.Alfernatively, you can lightly brush the burgers with oil and bake them on a baking sheet lined with parchment paper for 25 minutes in an oven preheated to 400°F/200°C/ Gas 6, flipping them halfway through the cooking time.
12.Serve warm on toasted buns with your chosen toppings.

These days, the standard of vegan burgers is so high that they’ve been cocking a snook at the pallid pucks of gristle that constitute too many beef burgers out there. This smokily substantial plant- based patty is no exception and works with numerous top toppings.

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