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🍽️ Colorful Mini Burgers with Beetroot and Beans

200 kcal · 30 min · 4 servings

Ingredients

• 7 g Dry yeast
• 1 tsp Whole cane sugar
• 375 g Spelt flour Type 1050 (+ 2 tbsp for working)
• Salt
• 100 ml Oat drink (oat milk) (+ 2 tbsp for brushing)
• 75 ml Beetroot juice
• 5 tbsp Olive oil
• 1 Onion
• 1 Garlic clove
• 400 g White beans (can; drained weight)
• Pepper
• 1 tsp Ground cumin
• 1 Pinch Smoked paprika powder
• 60 g Fine oat flakes
• 10 g Black sesame (1 tbsp)
• 1 Small romaine lettuce
• 0.5 Salad cucumber
• 50 g Tomato paste (3–4 tbsp)
• 15 g Apple sauce (unsweetened; 1 tbsp)

Instructions

1. 1. Dissolve yeast and sugar in 80 milliliters of lukewarm water.
2. 2. Dust the surface of the liquid with a little flour.
3. 3. Let the mixture rest for 10 minutes.
4. 4. Mix the remaining flour with 1 teaspoon of salt.
5. 5. Pour in 100 milliliters of oat drink, the beetroot juice, 2 tablespoons of oil, and the yeast mixture.
6. 6. Knead the ingredients for 10 minutes until you have a smooth dough.
7. 7. Let the dough rise in a warm place for about 1 hour.
8. 8. Peel the onion and garlic.
9. 9. Chop the onion and garlic finely.
10. 10. Heat 1 tablespoon of oil in a pan.
11. 11. Sauté the onion and garlic mixture for 4 minutes over medium heat.
12. 12. Rinse the beans and let them drain.
13. 13. Puree the beans with salt, pepper, cumin, paprika powder, and oat flakes using a hand blender.
14. 14. Stir the sautéed onion mixture into the bean mixture.
15. 15. Moisten your hands with water.
16. 16. Form 14 patties from the mixture.
17. 17. Heat the remaining oil in a pan.
18. 18. Fry the patties for 4 minutes on each side over medium heat.
19. 19. Knead the risen dough on a floured work surface.
20. 20. Divide the dough into 14 equal portions.
21. 21. Shape the portions into balls.
22. 22. Place the balls on a baking sheet lined with baking paper.
23. 23. Let the buns rise covered for 30 minutes.
24. 24. Brush the buns with the remaining oat drink.
25. 25. Sprinkle sesame seeds over the buns.
26. 26. Bake the buns at 180 degrees Celsius (convection 160 degrees; gas mark 2–3) for 15 minutes.
27. 27. Wash the salad.
28. 28. Spin the salad dry.
29. 29. Chop the salad finely.
30. 30. Peel and wash the cucumber.
31. 31. Slice the cucumber into 14 slices.
32. 32. Mix tomato paste with 4 tablespoons of water and apple puree.
33. 33. Season the sauce with salt and pepper.
34. 34. Cut the buns in half.
35. 35. Fill the bottom bun halves with salad.
36. 36. Place the patties on the salad.
37. 37. Add the tomato sauce.
38. 38. Place the cucumber slices on top.
39. 39. Place the bun tops on.
40. 40. Secure the burgers with wooden skewers.

Nutrition per serving

• kcal: 200
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 28 g