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| This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using our canned whole fava beans or carlin peas. Using our gluten-free porridge oats or substituting flaked quinoa makes this a naturally gluten-free burger. |
Serve these beet burgers with your choice of creamy dressing, pickles (sliced gherkins are fabulous here) and lettuce leaves. They're delicious on rye bread or in a roll, just find a combination that works for you.
This recipe was originally published in The Art of the Larder by Claire Thomson (Quadrille, £25). Photography © Mike Lusmore.
Serves 6-8
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