These moreish mini bean burgers with crushed avocado have an aubergine 'bun' - providing an extra dose of vitamins to your meal and reducing those heavy carbs!

Serves: 2 | Cook Time: 25 mins | Calories: 442 | Type: Vegan + Gluten-Free

Ingredients:


  • 240g mixed beans (drained)
  • 1 aubergine
  • 2 garlic cloves
  • 1 red onion
  • 150g beetroot
  • 1 avocado
  • 40g rocket
  • 2 tbsp balsamic vinegar (sulphites)
  • 2 tsp sunflower seeds

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.

Method:


  1. Preheat the oven to 180C/gas mark 4. Peel and chop the beetroot into 1 cm pieces. Place on a baking tray and drizzle with 1 tsp oil and a sprinkle of sea salt, place in the oven for 20 mins.
  2. Finely chop the garlic and finely dice the onion. Slice the aubergine into 5mm rounds. Drain the mixed beans.
  3. Heat a medium-size pan with 1 tsp oil and fry the garlic and onion for 5 mins until softened. Add the beans to the pan and cook for 2-3 mins. Then mash the beans and place in a bowl. Leave to cool for a few mins.
  4. Place the aubergine rounds on a baking sheet and drizzle with 1/2 tsp oil and sprinkle with sea salt. Place in the oven for 10 mins.
  5. Season the bean mix with sea salt and black pepper and mix in half of the balsamic vinegar. Form into 4 burger shapes. Heat the same pan with 1/2 tbsp and fry the bean burgers for 4-5 mins each side on a medium heat until golden brown.
  6. Peel and de-stone the avocado and crush in a bowl with a fork.
  7. Serve each bean burger with a spoonful of avocado on top and place in between two aubergine slices (to act as a bun). Serve alongside the rocket and scatter over the roasted beetroot, sunflower seeds and drizzle over the remaining balsamic vinegar.