- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
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.
Comments will be approved before showing up.
This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.
Enjoy this 'not too sweet' lemon and poppy seed loaf cake created by Tereza Pospíšilová.
This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads.
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!