BEETROOT BAO-BURGER WITH PROBIOTIC SLAW

MAKES

About 4 burgers

PREPARATION TIME

About an hour or so

STEP 1:

Pre-heat the oven on 200ºC.

STEP 2:

Peel, chop and roast the beets and onion until cooked through and soft.

STEP 3:

Add the beetroot, onion, celery, quinoa, ground pumpkin seeds, chickpeas and spices in a food processor and blend until well combined but not mushy.

STEP 4:

Scoop out big handfuls and form the patties, roughly the size of the palm of your hand and about 2cm thick.

STEP 5:

Shallow fry the patties in a pan on a medium heat until an outer crust forms, then return to the oven for 15min on 180ºC until cooked through.

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Beetroot Burger:

• 4 beetroots
• 1 celery stalk
• ½ carrot
• ½ red onion
• ½ C cooled quinoa or brown rice
• ½ C ground pumpkin or sunflower seeds
• 1 can chickpeas
• Salt (a lot of salt)
• 1 T sweet basil
• 1 T ground coriander
• 1 T Baobab Powder

Mayo:

• 3 T Baobab Powder
• ¾ C olive oil
• ¾ C water
• 3 T aquafaba
• 1 T apple cider vinegar
• 1 tsp honey
• 1 clove raw garlic
• Sriracha (this is a Thai chilli sauce)

Slaw:

• 1 small purple cabbage sliced thinly
• 1 small green cabbage sliced thinly
• 2-3 T baobab mayo
• Salt and Pepper

Serving:

• Caramelised onion
• Butter lettuce
• Avocado
• Sesame seeds
• Fresh tomato