Homemade Double Vegan Whopper Lettuce Burger

Wow, this was seriously gooooood!!! This burger pattie is packed with veggies, black beans & brown rice, it is so incredibly tasty & wholesome 🙌🏻🙌🏻🙌🏻

I created this recipe for the @freefromandallergy community. It is a delicious gluten free and dairy free & vegan recipe. If you or anyone you know is struggling with food intolerances or allergies they have a fantastic Facebook group you can join to connect with others and get some great recipe inspo at www.bit.ly/freefrom-allergy🥰
Thanks to @colessupermarkets for providing all of the ingredients for this 🙌🏻

RECIPE 👇🏼
Add into a food processor:
+ 2 button mushrooms
+ 1/4 cup compact parsley
+ 1/4 leek
+ 1/2 brown onion
+ 3 florets broccoli
+ 1 tsp garlic
+ 1 tsp cumin
+ 1 tsp paprika
+ 1 tsp salt!

Whizz it up for about 20 seconds until broken down but not puree’d, you want to leave it bitty.

Next step is to add to the food processor with all the vege:
+ 1 can black beans (washed, drained and pat dried to get rid of excess moisture)
Once again, don’t purée it too much, just another 20 seconds or so..

Then stir in to the mixture:
+ 1/4 cup gluten free oat flour (oats wizzed in blender for 20 seconds)
+ 1 cup brown rice (I used the @sunrice organic pre cooked pack for laziness purposes)

Mix well!

With a large spoon get a heaped tbs of mixture and roll into your hands into a ball. Then on a fry pan with sufficient oil add your ball and pat it down with a fork to resemble a burger pattie. Cook on each side for approx 5 mins each on medium heat or until heated through.

Make your burger by layering up the bellow on a base of an Iceberg lettuce wrap:
+ Sliced Avocado
+ Slice of tomato
+ Two patties
+ Peeled zucchini
+ Sliced pickles

Sauce: For each double whopper add 1 tbs tahini mixed in a cup with about a tsp of lemon juice and a tsp of olive oil, stir until saucy consistency, may need to add more lemon/olive oil to thin it out!

Enjoy 🥰🥰