Ingredients

4 Servings

Produce

  • Carrots 60 g

  • Garlic Cloves 2

  • Shallot 1

  • Chives 2 Tbsp

Dry Goods

  • Instant Mashed Potatoes 62 g

Pantry

  • Red Wine Vinegar 1 tsp

  • Black Pepper 1 tsp

  • Olive Oil 2 Tbsp

Dairy & Eggs

  • Blue Cheese 150 g

  • Sour Cream 49 g

Canned/Bottled Goods

  • Tinned Black Beans 1 can

  • Mayonnaise 56 g

Baking Products

  • Burger Bun 4

Packaged Products

  • A1 Steak Sauce 1 Tbsp

  • French Fried Onions 2 Tbsp

Spices

  • Salt 4 tsp

  • Ground Coriander Seed 1/2 tsp

Preparation

  1. Form Burgers

    Mash all of the black beans into a paste-like consistency. Grate the carrots, garlic and shallot together. Mix everything together well and portion into 4 equal sized burgers.

    • 1 can , 15 oz Tinned Black Beans
    • 60 g , grated Carrots
    • 2 , grated Garlic Cloves
    • 1 , grated Shallot
    • 2 tsp Salt
    • 62 g Instant Mashed Potatoes
    • 1/2 tsp Ground Coriander Seed

  2. Prep Topping

    Prepare ingredients. Set aside crispy onions & combine all other ingredients in a medium bowl. Mix well.

    • 150 g , crumbled Blue Cheese
    • 49 g Sour Cream
    • 56 g Mayonnaise
    • 1 tsp Red Wine Vinegar
    • 2 tsp Salt
    • 1 tsp Black Pepper
    • 2 Tbsp , sliced Chives
    • 1 Tbsp A1 Steak Sauce
    • 2 Tbsp Olive Oil
    • 2 Tbsp French Fried Onions

  3. Cook Burgers

    Preheat pan to medium-low heat. Add oil and cook your burgers for 5 minutes on each side.

    • 1 Tbsp Olive Oil
    • 4 , toasted Burger Bun

  4. Serve and Enjoy!

    Pair with your favourite side!

Suggested Meals

Paleo Apple

Crisp Pancakes

Spaghetti

Pesto

Paleo Pumpkin

Pancakes

Tomato Basil

Tofu

Cashew Crusted

Avocado

Nutrition

  Amount per
serving		 Daily value percentage
Calories 610 kcal  
Total Fat 32 g 41%
Total Saturated Fat 12 g 58%
Unsaturated Fat 20 g  
Cholesterol 45 mg 16%
Sodium 3540 mg 150%
Total Carbohydrate 57 g 21%
Fiber Total Dietary 10 g 36%
Sugars Total 6 g  
Protein 21 g 42%
Vitamin C 9 mg 10%
Calcium Ca 398 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team