Packed full of a variety of vegetables, hearty black beans, flavoursome spices and held together with oats and vitamin C-rich Baobab, these really are the ultimate veggie burgers that even meat eaters will love! Full of fibre, protein and antioxidants, serve with houmous and a large salad for the perfect BBQ or dinner party feast.
1 tbsp Aduna Baobab Powder
1/2 medium-sized butternut squash, peeled, deseeded & diced
1 red onion, peeled & sliced
5 tbsp extra virgin olive oil
1x400g tin black beans, drained
1/2 tin sweetcorn, drained
100g cooked beetroot
90g rolled oats
2 tsp ground cumin
2 tsp oregano
1/2 tsp chilli flakes
Salt & Pepper, to taste
Preheat the oven to 200C
Place the squash on a baking tray, coat it in a little olive oil and seasoning and roast in the oven for around 30-40 minutes until soft.
Heat a little olive oil in frying pan over medium heat and fry the red onion until caramelised.
Place the black beans, cooked squash and beetroot in a bowl and gently mash with a potato masher until they are combined, but you are still left with some whole chunks. Add in the sweetcorn, cooked onion, spices, salt and pepper and stir everything together. The mixture will be quite wet at this stage.
Place the oats in a food processor and process until a flour-like consistency forms. Add this oat flour to the black bean mixture along with the Baobab Powder and fold with a spoon until mixture starts to bind and becomes drier.
Using your hands, from the mixture into burger shaped patties. Heat a little olive oil in a frying pan and fry each burger on a medium-high heat on each for 3-4 minutes until brown.
Serve in a bun with houmous, lettuce and a side salad.
Recipe by Aduna.