Black Bean and Beetroot Burger

Fancy a relaxed dinner tonight?  Try this fab black bean and beetroot burger recipe, a well-seasoned burger patty that your dinner companions might not even notice/care is meat-free!  Add the usual accompaniments and garnishes and you have the perfect comfort food for a great night in.  Pass the box-set someone...

Black Bean & Beetroot Burger

To make the burger mix:

580g black beans, cooked and drained (tinned are fine)
1 heaped teaspoon cumin seeds
115g red onion
35g jalapenos
12g coriander
125g cooked beetroot, grated
4½ tablespoons cornflour
¾ teaspoon salt
1 heaped teaspoon cracked black pepper

To make the burger mayo:

100g Mayonnaise
1 teaspoon Tomato puree
20g Tomato chutney
5 g Gherkin (finely grated)
Pinch Salt
Pinch Pepper

To serve:

Brioche buns
Emmental cheese slices
Tomatoes, sliced
Little Gem lettuce leaves

Makes six


1. Lightly toast the cumin seeds in a dry frying pan, then crush in a pestle and mortar.

2. Finely chop the red onion, jalapenos and coriander.  Grate the cooked beetroot (wear gloves!), and crush the beans with your hands or a fork.

3. Combine all ingredients well and divide into six equal balls.  Mould the burgers into patties (around 150g each).

4. Plunge the patties into hot oil and fry for approximately 4 minutes until crisped.

5. Meanwhile, toast the brioche buns under the grill and mix together the mayo ingredients.

6. Spread some burger mayo on the bun, followed by the burger patty, an Emmental slice, tomato and a lettuce leaf.

7. Add some more burger mayonnaise to the top and serve with salad, fries and coleslaw.  Done.

* Make it vegan: use an alternative to mayonnaise and leave out the cheese.

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Recipe courtesy of Las Iguanas

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