Vegan Teff Burgers

Cooking Time

50 min (including 30 min chilling time)

Makes

Both white or brown teff flour work equally well in this recipe. The patties can be made ahead and kept in the fridge until ready to cook and plate.

Ingredients

1 tsp olive oil

½ large white onion, finely diced

2 garlic cloves, crushed

160g mushrooms, finely diced

1 can of black beans, drained and rinsed

50g Lovegrass white teff flour

1 tsp paprika

1 tsp Italian seasoning

1 tbsp soy sauce

½ tsp harissa paste

1 tbsp olive oil

Gluten-free burger buns

Spicy mayonnaise

Lettuce

Sliced tomatoes

Gherkins

Method

Step 1

In a saucepan on medium heat, add oil and sauté the onion for 5 minutes until it starts to turn translucent. Next, add the garlic and diced mushrooms and cook for further 5 minutes.

Step 2

In a food processor, add the drained and rinsed beans and pulse until large crumbs form. Empty into a large bowl.

Step 3

Add the onion and mushroom mix to the bowl, along with the teff flour, paprika, Italian seasoning, soy sauce and harissa paste.

Step 4

Mix everything together well and then form into 4 patties. Place them in a lined baking tray and put in the fridge for 30 minutes to chill.

Step 5

When ready to cook, heat a large pan on medium-high heat and add a tablespoon of olive oil.

Step 6

Add the burger patties and cook for 4-5 minutes on each side ensuring they don’t burn.

Step 7

Load up the patties on to the burger buns, add the spicy mayo, lettuce, sliced tomatoes and gherkins. Enjoy!