The best Vurger

This 100% plant-based, bean-free contains no meat substitutes and is packed with veggie goodness to create a very delicious burger!

Servings 4-5


150 g oats blended

300 g cooked

100 g roasted red pepper chopped

100 g frozen spinach

1 red onion

2 cloves of

½ tsp powder

1 tsp salt

4 tbsp tamari

4 tbsp rice

4 tbsp Psyllium husk

4 tbsp gram for coating

How to prepare:

Chop the roughly. Boil until fully done, then drain and rinse with cool water before transferring to a medium mixing bowl.

While the 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 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, and red onion slices, gherkins on top of the burger, and whatever else you choose!

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