Vegan burgers are the ultimate compassionate comfort food and there's just so many different ways to make them tasty – of course, a good dollop of vegan aioli never goes astray. Don't forget to choose fresh, tasty salad leaves like crunchy cos lettuce, spinach or rocket and be creative with your toppings – grated carrot, beetroot, grilled pineapple, sun-dried tomatoes, apple slaw, hummus and pesto – the possibilities are endless!
2 grated purple carrots
½ cup quinoa flakes
1 ½ cups cooked black beans (or 2 cans, rinsed and drained)
½ tsp each of cumin, chilli, cayenne and onion powder
1 clove garlic (minced)
2 tbsp fresh chopped coriander
1 tbsp olive oil
1 tsp sea salt
1 tbsp chia seeds (softened in 3 tbsp warm water)
6 vegan pitas, burger buns or tortilla wraps, to serve
3-4 tbsp of Vegan Garlic Aoili
Preheat oven to 160°C/325°F. Add the carrot and quinoa flakes to a food processor and grind until coarsely chopped. Add three quarters of the beans, spices, garlic, coriander and olive oil. Process until lightly mixed.
Spoon mixture into a mixing bowl and then mix in the rest of the beans and the chia seeds. Form into 6 medium sized patties.
Place patties on a lined baking pan, and bake for 40 minutes, turning once very carefully (the patties are fragile!) after 20 minutes. Serve immediately in pita bread, with a simple salad of grilled capsicum, avocado and rocket dressed with my Totally Addictive Vegan Aoili.