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Lion Premium Vegan Mayo

  • Course Type: Main Course
  • Serves: One
Dietary Type / Allergen Information
Gluten Free lrg
Suitable for Coeliacs
Vegan lrg
Suitable for Vegans
Vegetarian lrg
Suitable for Vegetarians
Suitable for Halal
Beet burg
  • 3 Fresh medium beetroots
  • 400g Mushrooms, quartered
  • 400g Black Beans drained and rinsed
  • 2 tsp Smoked Paprika
  • 1 tsp ground cumin
  • 1 Garlic clove
  • 50g Gluten Free plain flour
  • Retained juice from mushrooms
  • 1 Gluten Free Burger Bun
  • 2 leaves Round lettuce
  • 2 slices Tomato
  • 25g Lion Premium Vegan Mayo
Products Used:
  1. Preheat the oven to 180°C

  2. Scrum the beetroots and wrap tightly in foil

  3. Place on a baking sheet and bake in the oven for 35 minutes

  4. In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking

  5. Remove from the heat and cool, draining off any cooking liquid and retaining

  6. Remove the beetroots from the oven and cool

  7. Peel the beetroots and roughly chop

  8. Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)

  9. Add the beans, smoked paprika, cumin and season lightly

  10. Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice

  11. Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)

  12. Form into patties (it will make between 6-8 depending on the size) and chill before cooking

  13. To cook bake in the oven at 200°C for 20 minutes until hot throughout

  14. Assemble the burger with the Lion Premium Vegan Mayo on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired

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