Red bean burger with veggies (gluten free)

Instructions

1. If using dry beans, soak 1 cup of beans overnight in 4 cups of water. The following day, drain the water then place the beans in a pot with fresh water and cook until tender. Drain and allow to cool completely.
2. Preheat the oven to 180 C. Next, use a spoon to remove the gills from the Portobellos then lay on a baking dish. Drizzle with olive oil and sprinkle with sea salt. Roast in the oven until the mushrooms soften, about 15 minutes. Remove from the oven and let cool. For an extra side, try the roasting along with lightly seasoned carrots and zucchini for a delicious side dish option.
3. Meanwhile, heat 1 tablespoon of sunflower oil in a saute pan over medium heat. Add the onions and garlic, cook until tender, about 3 minutes. Transfer to the food processor along with the toasted walnuts, red pepper flakes and parsley leaves. Pulse to grind, but not completely. Leave it a bit chunky. Transfer the mixture to a large bowl.
4. Place the beans along with the chopped zucchini in the food processor and process until slightly chunky as well. Transfer to the bowl with the walnut mixture. Add 2 teaspoons sea salt, the chia, black pepper, and chopped thyme then mix thoroughly. Use your hands if needed.
5. Form into 12 patties.
6. Set them over a slightly oiled baking sheet, sprinkle over with oil and sesame seeds if like and bake into a preheated to 220 C oven for 30 min.

• Servings : 6
• Ready in : 50 Minutes
• Course : Main courses
• Recipe Type : beans and brews, beef, Vegetables and site dishes
• Ingredient : Chia seeds, Garlic, Ground black pepper, Olive oil, Onion, Parsley, Portobello mushrooms, Red beans, Red onion, Red pepper flakes, Salt, Sunflower oil, Walnuts, Zucchini