Bean and Beetroot Burgers

Bean and Beetroot Burgers

by Claire Thompson 2 Comments

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 any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.

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

Ingredients

  • 1 Onion, finely diced
  • 1 tbsp Olive Oil
  • 2 cloves Garlic, finely sliced
  • 2 medium Beetroot (about 300g), peeled and grated
  • 1 x 400g tin Black Beans / Red Haricot Beans / Whole Fava Beans, rinsed and drained, then roughly mashed with a fork
  • 1 tbsp Dijon Mustard
  • ½ tsp Sweet Paprika – smoked or unsmoked
  • 1 tsp Cumin Seeds, freshly toasted and ground
  • 1 tsp Coriander Seeds, freshly toasted and ground
  • 1 small bunch Fresh Dill, leaves roughly chopped
  • 80g Rolled Oats / Quinoa Flakes / Naked Barley Flakes – or even Breadcrumbs, if you like
  • Salt and freshly ground Black Pepper (about 1 teaspoon salt and ½ teaspoon pepper)
  • Neutral cooking oil (Sunflower or Vegetable), 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/flakes/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.



Claire Thompson
Claire Thompson

Author



2 Responses

Catherine Godsill
Catherine Godsill

February 04, 2022

Delicious recipe! I had to do a couple of tweeks as I didn’t have the beans so used cannellini and squeezed the grated beetroot so the mixture was not too sloppy!

Beverley Newbold
Beverley Newbold

May 31, 2021

This is a brilliant recipe which really works and in my experience that’s not always the case with beetroot burgers. I use barley flakes. I get a UK organic veg box weekly from Riverford and at this time of year, that means lots of beetroot so we’re really pleased to have discovered this recipe on the Hodmedod site.

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