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For the burgers:
1 tbsp olive oil
1 tsp soy sauce
1 tbsp agave syrup
paprika powder, cumin, garlic powder and onion powder
1 cup black beans or chickpeas, canned + drained
2-3 tbsp spelt flour (depending on how much the flour absorbs)
5 oz veggie ‘minced meat’ (soy based)
another tbsp olive oil
4 sourdough bagels
2 avocados, sliced very finely and carefully ‘rolled’ into avocado roses
creamy feta (or a vegan cheese alternative)
6 tbsp granola
Heat a skillet on medium and add olive oil and soy sauce.
Add onion and caramelize, season with salt and pepper.
Take off the heat, and place in a food processor.
Add agave syrup, ¼ tsp of paprika powder, cumin, garlic powder and onion powder.
Blend till combined.
Add black beans, veggie minced meat.
Blend till slightly smoothened, but still chunky.
Season with salt and pepper to taste.
Add flour till the mixture is manageable.
Refrigerate for 1 hour (or 20 minutes in the freezer).
Form patties, slightly bigger than your bagel size.
Heat a skillet on medium high heat, and add another tbsp olive oil.
Cover the patties in some bbq sauce and place on the skillet.
Bake 1-2 minutes on both sides or until caramelized.
Toast the bagel buns, and top with feta, a veggie burger, the avocado rose and sprinkle with a little granola.
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