150 g oats blended
300 g cooked sweet potato
100 g roasted red pepper chopped
100 g frozen spinach
1 red onion
2 cloves of garlic
½ tsp chili powder
1 tsp salt
4 tbsp tamari
4 tbsp rice flour
4 tbsp Psyllium husk
4 tbsp gram flour for coating
How to prepare:
Chop the sweet potato roughly. Boil until fully done, then drain and rinse with cool water before transferring to a medium mixing bowl.
While the vegetables simmer, Peel and dice the onion, then mince the garlic. Cut the roasted red peppers into small pieces.
Blend the oats in a blender until they resemble breadcrumbs. Measure out the ingredients.
In a medium nonstick pan heated over high heat, add the onion and sauté until it begins to brown for 3 to 4 minutes, then reduce the heat to medium, add the garlic and stir for 2 to 3 minutes, then add the spinach, chopped roasted red peppers, and a pinch of salt. Mix thoroughly and simmer for another minute.
Add the cooked vegetables, cooked sweet potato, and the remaining ingredients, excluding the gram flour, to a large bowl.
Leave some texture while mashing with a potato masher until the spinach and red pepper are evenly distributed. Form into 4 large 160g patties or 5 smaller patties.
On a large platter, lightly dust each side of the burgers with gram flour.
Once hot, reduce the heat to medium and cook the burgers over medium heat until the exterior develops a beautiful crust.
Garnish with hummus on the bottom bun, crunchy gem lettuce, avocado and red onion slices, gherkins on top of the burger, and whatever else you choose!