Main Dishes

Bun-less black bean burger with a tomato and onion relish


This bun-less black bean burger is a winner. A truly delicious and healthy lunch/dinner option. If you are looking for a meat free meal to prepare for yourself, your boyfriend/girlfriend, or your family, you have come to the right place. This recipe takes a bit of time, but trust me, it is worth the extra effort. It also packs a nutritional punch as the sauerkraut is a great way to get your dose of natural probiotics, and the sprouts are a rich source of protein, enzymes and fibre. Enjoy!

Black bean burger
250g organic black beans, soaked, overnight
1 small onion, chopped
1 garlic cloves, crushed
1 ½ tsp ground coriander
½ tsp wholegrain mustard
2 tsp fresh parsley, finely chopped
Zest from 1 lemon
1 tsp cayenne pepper
2 Tbsp ground flaxseeds
1 tsp chilli flakes
Pinch salt
Pinch freshly ground black pepper
400g tin whole tomatoes, liquid drained and reserved for relish
Drizzle olive oil
1 tsp sesame seeds

Tomato and onion relish
15ml olive oil
3 large onions, sliced
¼ t ground coriander seeds
1 garlic clove, crushed
2 tsp red wine vinegar
2 tsp apple cider vinegar
2 tsp white wine vinegar
The reserved liquid from one tin of tomatoes
1 bay leaf
Black pepper

4 large iceberg lettuce leaves
1 avo, sliced
4 tomatoes, sliced
100ml sauerkraut
¼ cup Mung bean sprouts
Black bean burgers Drain black beans, place into a medium pot, cover with water, and bring to the boil, reduce heat and simmer for 1 ½ - 2 hours, or until the beans are soft. Drain the beans and place into a food processer along with the rest of the ingredients, except the olive oil and sesame seeds. Pulse until the beans are pureed and fully combined with the other ingredients. Taste for seasoning, and adjust accordingly. Divide mixture into 4 portions and shape into patties. Place onto a baking paper lined tray, drizzle with a little olive oil and sprinkle with the sesame seeds bake at 180° C for 20 -30 minutes.


4% DV

7% DV

8% DV

9% DV

24% DV

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