This Ultimate Veggie Burger is my perfect meal when I have friends over who are on a diet. They love it just as much as I do. Learn how to cook it here.
Place the mushroom and beetroot slices on a baking tray drizzle with olive oil and salt and pepper to taste. Do the same with kidney beans on a separate tray.
Roast kidney beans for approximately 10-15 minutes until they start splitting. The mushrooms and beetroot can be roasted for about 20 to 25 minutes (you can roast them simultaneously on different shelves).
While the bean, mushrooms and beetroot are roasting, make the flax eggs. Combine the flaxseeds with the water and mix together, set aside for 10 to 15 minutes until the mixture thickens into an egg-like substance.
After you remove the beans, beetroot and mushroom slices, place the portobello mushroom in the oven, drizzle with olive oil and bake for 20 minutes, turning halfway through.
In a food processor, pulse the almond until they are crumbly, then add all other ingredients until they are well combined.
Place the mixture in the fridge to cool while your portobello mushroom is in the oven.
Once ready, form approximately 8 burger patties and fry (low to medium heat) on sesame oil for about 2 minutes on each side.
Place the remaining patties in a cling film and freeze.
To serve, put the burger patties on the buns, lettuce leaves, onions, and cover with a slice of beef tomato.