Recipe by The Little Plantation
What a beautiful burger… and all completely plant-based!
These will definitely impress at your next dinner party!
Here are some additional tips for this recipe:
Tip 1: If you have regular almonds and regular oats, you can grind them down in a food processor to the required consistency. This will add about 5 minutes to your preparation time though.
Tip 2: Please note I doubled the original recipe to create 8-10 rather than 4-5 patties. This means I had extra for freezing. If you’re on your own then perhaps half this recipe and freeze any surplus.
Tip 3: This recipe should also work well replacing the beetroot with carrots!
Tip 4: The amount of pesto sauce here should be just enough despite the fact I did not double this part of the original recipe. But of course it all depends on how much you use per burger and what your other toppings are.
Tip 5: You can make the patties the night before if you wish, as the author suggested; it can help them hold together better, though I found it wasn’t necessary as they held together really, really well after just an hour of chilling in the fridge.
Tip 6: For a gluten-free option use gluten free oats or millet and use a bread bun that’s gluten-free too ;).