Beetroot Burger
4
45 min
10 min
Ingredients
- 200g cooked beetroot
- 1 small onion (50g)
- 2 garlic cloves
- 80g rolled oats (plus additional if required)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp lemon juice
- 10g coriander sprigs
- 10g mint leaves
- 400g can black beans
- 1 egg
- 40g fine breadcrumbs
- 4-5 tbsps pf cooking oil
Suggestions for serving (optional):
- 4 burger buns
- feta or goat cheese
- avocado
- tomatoes
- salad leaves
- favourite condiments
Method
- Grate the beetroot with the coarse side of a cheese grater. Roughly cut the onion and garlic.
- Place grated beetroot, onion and garlic in a blender, along with the oats ground cumin, ground coriander, lemon juice, coriander sprigs and mint leaves. Pulse carefully until mixed. The mix should have the texture of ground meat rather than puree.
- Rinse and drain the black beans. Place in a small bowl. Mash them with a fork until smooth. Mix beetroot mixture and beaten egg to black beans until smooth. Cover and leave to rest in the fridge for 30 minutes.
- Check the mixture is dry enough to make burger-shaped patties. If not, add some more rolled oats or grind some oats to flour. Add the oats little by little until you are able to shape the patties. You can use a round metal cutter as a guide if needed. Put some breadcrumbs on your working surface. Carefully dust patties with breadcrumbs. Set aside on a plate.
- Heat some oil in a large frying pan over medium heat. Pan fry each beetroot burger for around 3 minutes on each side until golden and crispy.
- Serve on their own or in a bun with feta or goat cheese and your favourite toppings.