Double whammy recipe post for you today! That doesn’t often happen.
I had originally thought to post as two separate recipes but then decided they’d work best together. So here you go.
The burger recipe is very similar to other bean burger recipes I’ve posted. Such as
, whereas the salsa is a totally new concoction.
The inspiration for the salsa came from
by Kathy at Healthy Happy life. It looked so simply and perfect for the BBQ I was going to at my friends a couple of weekends ago (when the weather was actually nice!) She also got me into the bean burger mindset too so then I scouted around for a new spin on the idea for those and loved
by No Meat Athlete.
This salsa is a lovely light BBQ side and my non-vegan friends were all seen adding a dollop to their plate! It’s sweet and refreshing in equal measures and it got me into a cucumber frame of mind- I have some more cucumber ideas up my sleeve for next week too!
P.S Barbequed plantains...amazing! Try them if you haven't already!
Recipe: cucumber pineapple salsa
Makes approx 2 ½ cups worth
1 tbs tahini (or use cashew butter)
2 tsp lemon juice
1 cup diced cucumber
1 cup fresh diced pineapple (drain a little of the liquid if very wet)
2 tsp sesame seeds
1 tbs chopped fresh mint
Mix the lemon juice with the tahini and then mix through the cucumber and pineapple chunks, adding the sesame seeds and chopped mint last.
Serve chilled and eat within one day.
Recipe: Black bean beet burgers- mk 2
Makes approx 8 burgers
1 onion- finely chopped
1-2 cloves garlic- crushed
1 cup sweet potato- grated
1/3 cup beetroot- grated
1 tsp oil (I used melted coconut)
1 ½ cup cooked black beans
1 tsp soy sauce
1 tbs tomato puree
1 tbs fresh herbs (I used rosemary)
1 tbs ground flax or chia
1 cup cooked quinoa (or brown rice)
Salt and pepper to taste
Prepare the black beans and quinoa as necessary and set aside (mine were already cooked and frozen so I just defrosted them).
Stir fry the onion, garlic, sweet potato and beetroot in the oil for 5 minutes until softening.
Add the remaining ingreodmets and poulse through lightly to kix but keep some chunky bits, the mixture should be sticky but hold together well.
Form into flattened patties and place on a lined baking sheet. Brush a little extra oil on each side.
Bake at 200C for approx 30 minutes until golden. Note: I baked mine for approx 20 mins and finished them off on the BBQ
For further guidance on making gluten free choices please see
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.