Roasted Red Pepper Burger

This Roasted Red Pepper Burger is a vibrant and flavorful take on the classic American burger, featuring a juicy plant-based patty topped with sweet roasted red peppers and a zesty avocado spread. It's a perfect dairy-free option that satisfies cravings while still being light and refreshing.

Ingredients

• Black beans - 1 can (400g), drained and rinsed
• Quinoa - 1/2 cup (90g), cooked
• Rolled oats - 1/2 cup (45g)
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Roasted red peppers - 1/2 cup (120g), sliced
• Avocado - 1 medium, mashed
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Whole grain burger buns - 2
• Lettuce leaves - 2
• Tomato - 1 medium, sliced
• Red onion - 1/4, thinly sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mash the black beans with a fork until mostly smooth, leaving some chunks for texture.
3. Add the cooked quinoa, rolled oats, garlic powder, onion powder, cumin, paprika, salt, and black pepper to the mashed beans, and mix until well combined.
4. Form the mixture into two burger patties.
5. Heat olive oil in a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until golden brown and heated through.
6. Meanwhile, prepare the avocado spread by mixing the mashed avocado and lemon juice in a small bowl.
7. Once the patties are cooked, place them on the burger buns, and top each with roasted red peppers, lettuce, tomato slices, and red onion.
8. Spread the avocado mixture on the top bun, assemble the burgers, and serve immediately.

Nutrition

• Calories: 460
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from black beans and quinoa.
• High in fiber, which supports digestive health and keeps you feeling full.

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