These burgers are rich, colorful, nourishing, and extremely easy to prepare.
Makes 9-10 portions.
Ingredients
200g (7 oz) pinto beans
100ml (3.3 fl oz) water
50g (1.7 oz) flax seeds
50g (1.7 oz) buckwheat groats
1 red onion, chopped
2 tbsp olive oil
1 tbsp coriander powder
1 tbsp cumin seeds
1 tbsp fennel seeds
½ tsp salt
2 cloves of garlic
½-inch ginger
Juice of ½ a lemon
1 large beetroot, grated
Oil for frying
How to prepare
Soak the beans in filtered water overnight. Cook the beans in a pressure cooker for 30 minutes. Drain and leave on the side to cool down. Sauté the onions in oil until they are smooth. Once the beans are cool, place them all into a food processor with the remaining ingredients except the beetroot, buckwheat, and flax seeds mixture. Transfer to mixing bowl.
Grind the buckwheat and flaxseeds in a highspeed blender with the beetroot add to the mixing bowl. Then add 100ml (3.3 fl oz) of water, better the leftovers from the pressure cooker. Combine well. Knead the mixture.
Mix the ingredients in your hands and taking a small handful make them into a patty. Repeat until you use the whole mixture, it should make 9 to 10 burgers. Keep refrigerated until ready to eat. This mixture can be refrigerated for up to a day.
Fry in oil until lightly browned on both sides or, brush the burgers with oil and place them in a BBQ grill until the burgers turn to a reddish-brown color.
Serve on its own or in a bun with lettuce and tomato.
