Burgers are always a good idea! Seriously, we don’t know a single person who would ever turn down one of these tasty meals? Our Mexican spin on your regular ‘veggie’ burger will have you ‘shaking those maracas’ in pure, delicious joy!
Bursting with flavour, these vegan-friendly burgers are not only super easy and healthy to whip up, but they also pack a serious punch on the hair-health front! We couldn’t possibly leave them off our Healthy-haired Chef series!
- 1 x 400 g tin of black beans
- 1 x 400 g tin of red kidney beans
- 1 red onion
- 1 fresh red chilli
- ½ a bunch of fresh coriander
- 1 lime, plus extra to serve
- 2 handfuls of rolled oats (use quinoa flakes if GF)
- 2 tablespoon salted peanuts
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- Olive oil
- Plain flour, for dusting
- 1 teaspoon sweet smoked paprika
- 6 whole-grain burger buns (GF if needed)
- 1 ripe avocado
- Tinned sliced beetroot, drained
- Fresh tomato salsa
- A handful of baby spinach
- Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Pick the coriander leaves. Finely grate the lime zest.
- Blitz the oats and nuts in a food processor until coarsely chopped. Add the beans (leaving 1/4 of the mixture aside), the onion, chilli, ground coriander and cumin, coriander leaves, lime zest and a good drizzle of oil; blitz to combine.
- Add remaining beans and pulse just once or twice, so they stay a little chunky. Transfer to a bowl.
- Divide into 6 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour.
- Split bread rolls in half. Place the bread, cut-side down, on the grill and cook until lightly charred. Set aside.
- Cook the burgers for 4 to 5 minutes each side, or until lightly charred and cooked through.
- Scatter baby spinach on 6 roll halves, top with burgers. Top with fresh tomato salsa, slices of avocado, beetroot, spinach and the remaining bread slices. Serve with lime cheeks for squeezing over.
Yum! When’s dinner? Not going to lie, the BB Team have this recipe on repeat lately! But, we’re not just here to gush over our new favourite dish, we’re here to talk about hair health! Keep reading to find out how this recipe will make your hair smile, just as much as your tummy.
|Nutrient/ Vitamin||Ingredient||Hair Benefit|
|Zinc||Black Beans||Research has found a link between hair-loss and zinc deficiencies so ensuring you get enough zinc in your diet can help reduce hair loss and promote growth.|
|Iron||Red Kidney Beans, Black Beans, Beetroot||
Iron is a critical nutrient in preventing hair loss and encouraging hair growth. Iron is used by the body to transport oxygen in the blood to cells. These same cells are the cells used in the creation of new hair follicles.
In reverse, a lack of iron, leading to a lack of oxygen in the cells, causes hair loss as hair follicles can no longer grow or survive.
|Vitamin C||Avocado, Beetroot, Coriander, Tomatoes, Red Onion||Vitamin C is a key component used by the body to create a protein known as collagen. Collagen’s amino acids help strengthen the skin that contains your hair roots and build hair proteins, making them essential for hair growth.|
Bursting with antioxidants, this vitamin diminishes the number of free radicals and oxidative stress that cause the hair follicle cells to break down.
This breakdown contributes to hair loss, so ensuring you’re getting enough vitamin E can aid in maintaining hair growth.
|Vitamin B6||Red Onion||B-vitamins help create red blood cells, which carry oxygen and nutrients to the scalp and hair follicles. These processes are important for hair growth.|
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Recipe adapted from Jamie Oliver