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30 • minutes
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4 • people
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Vegan Burgers

5/5 (1)


  • tick1 can Chantal Organics Red Kidney Beans
  • tick 2 tbsp Chantal Organics Olive Oil
  • tick 1 tsp Chantal Naturals Sea Salt Fine
  • tick A pinch of pepper
  • tick A handful of fresh basil and oregano
  • tick 1 beetroot
  • tick 3 sundried tomatoes
  • tick 1 onion
  • tick 1 garlic clove
  • tick 2 tbsp nutritional yeast (optional)
  • tick 1 cup Chantal Organics Jumbo Oats
  • tick To serve:
  • tick 4 sourdough burger buns
  • tick Lettuce leaves or mixed greens
  • tick Sliced tomatoes
  • tick Avocado
  • tick Sauerkraut
  • tick Mustard


  • Step 1.

    ​In a food processor, blend the oats into a fine flour. Then remove and set aside.

  • Step 2.

    Add beetroot, onion, garlic, basil, oregano, salt, pepper, sundried tomatoes and nutritional yeast to the food processor and blend until finely chopped.

  • Step 3.

    Add the red kidney beans and oat flour to the mix, and pulse until you have a sticky dough.

  • Step 4.

    Remove from food processor and set aside in the fridge for at least 30min.

  • Step 5.

    Melt 1 tbsp of coconut oil in a pan at a time on medium – high heat. Roll the mixture into burger patties and fry on each side for 2 mins. Serve on toasted burger buns with your choice of toppings – Enjoy!

Chantal Organics Products used

Red Kidney Beans
Sea Salt Fine
Jumbo Rolled Oats
Extra Virgin Olive Oil

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