Red Beet Bean Mini Burgers

Ingredients

• 7 g dry yeast
• 1 tsp whole grain sugar
• 375 g spelt flour type 1050 (+2 tbsp for handling)
• Salt
• 100 ml oat drink (oat milk) (+2 tbsp for brushing)
• 75 ml red beet juice
• 5 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 400 g white beans (canned; drained weight)
• Pepper
• 1 tsp ground cumin
• a pinch smoked paprika powder
• 60 g fine rolled oats
• 10 g black sesame seeds (1 tbsp)
• 1 small romaine lettuce
• 0.5 cucumber
• 50 g tomato paste (3–4 tbsp)
• 15 g unsweetened applesauce (1 tbsp)

Instructions

1. 1.

   For the buns, dissolve yeast and sugar in 80 ml lukewarm water. Sprinkle a little flour over it and let the mixture sit for 10 minutes. Mix the remaining flour with 1 tsp salt, add 100 ml oat drink, red beet juice, 2 tbsp oil and the yeast mixture. Knead into a smooth dough in 10 minutes and let rise in a warm place for about 1 hour.

2. 2.

   For the patties, peel and finely chop onion and garlic. Heat 1 tbsp oil in a pan. Sauté both for 4 minutes over medium heat. Drain beans, rinse, then blend with salt, pepper, cumin, paprika and oats using an immersion blender. Stir in the onion mixture. Shape 14 patties from the mixture with wet hands. Heat remaining oil in a pan and cook patties for 4 minutes on each side over medium heat.

3. 3.

   Knead dough on a floured surface, divide into 14 portions, shape into balls and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes. Brush buns with leftover oat drink, sprinkle sesame seeds and bake at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes.

4. 4.

   Meanwhile wash salad, dry and chop. Peel cucumber, rinse and slice into 14 pieces. Mix tomato paste with 4 tbsp water and applesauce, season with salt and pepper. Halve buns, layer the bottom halves with salad, patties, tomato dip and cucumber, place the top halves on and secure with wooden skewers.