Black bean and beetroot burgers

Black bean and beetroot burgers

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Serve these beet burgers with your choice of sour cream, mayonnaise, aïoli, pickles (sliced gherkins are fabulous here), lettuce leaves, goat’s cheese or feta. On rye bread or in a roll, find a combination that works for you.

Ingredients

Quantity Ingredient
1 onion, finely diced
1 tablespoon olive oil
2 garlic cloves, finely sliced
2 medium beetroot, peeled and grated
1 x 400g tin of black beans, rinsed and drained, then roughly mashed with a fork
1 tablespoon dijon mustard
1/2 teaspoon sweet paprika, smoked or unsmoked
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
a small bunch fresh dill, leaves, roughly chopped
80g rolled oats – or use breadcrumbs
salt, (about 1 teaspoon)
freshly ground black pepper, (about 1⁄2 teaspoon)
neutral cooking oil, for frying the burgers

Method

  1. Cook the onion in a small saucepan with the olive oil until soft and translucent, about 8–10 minutes, then add the garlic and cook for 2 minutes more, until fragrant. Remove from the heat and set to one side.
  2. Combine the grated beetroot, beans, mustard, spices, dill, oats/breadcrumbs and seasoning in a bowl. Use your hands to work the mix together until cohesive and easily shaped.
  3. Shape the mix into burgers about 2cm thick and place them on a tray or plate. Put them into the fridge to firm up for an hour or so.
  4. Heat a large non-stick frying pan with enough oil to cover the surface of the pan and about 1cm deep, and fry the burgers over a moderate heat for 2–3 minutes on each side, until crisp and the interior is hot.
  5. Remove from the heat and serve immediately.
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