Delicious vegan and gluten-free burgers and are perfect on the BBQ.
black beans or kidney beans drained thoroughly and patted dry
chickpeas drained thoroughly and patted dry
fresh coriander chopped
extra virgin olive oil
each ground cumin, garlic powder, chilli powder, salt
plain flour (for GF use gluten free plain flour)
beetroot removed from liquid if packaged and diced
red onion finely diced
Blitz the beans, chickpeas, coriander, oil, paprika, cumin, garlic, chilli, salt, liquid smoke, onion powder and flour in a food processor until you get desired consistency (or you can mash).
Stir in the tomato puree, diced onion and diced beetroot and form into burger shapes (around 1.5 - 2cm thick).
Place in fridge for around half an hour to firm up.
For best results, brush with a little oil or brush the griddle with a little oil so they don't stick and griddle on BBQ for 10 minutes turning regularly.
Alternatively you can fry for 5 minutes on each side.