Organix Beetroot Burger
Grate beetroot, blend with onion, garlic, oats, spices, and herbs. Mash black beans separately. Mix with beetroot blend and egg. Rest in fridge. Shape patties with oats. Coat in breadcrumbs. Pan fry until golden and crispy. Serve as desired. A delicious and nutritious plant-based burger option.
Equipment
- 1 large frying pan
- 1 blender
- 1 bowl
Ingredients
- 200 g cooked beetroot
- 1 small onion 50g
- 2 garlic cloves
- 80 g rolled oats plus additional if required
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp lemon juice
- 10 g coriander sprigs
- 10 g mint leaves
- 400 g can black beans
- 1 egg
- 40 g fine breadcrumbs
- 4-5 tbsps of cooking oil
Instructions
- Grate beetroot with the coarse side of a cheese grater. Roughly cut the onion and garlic.
- Place grated beetroot, onion and garlic in a blender, along with the oats, ground cumin, ground coriander, lemon juice, coriander sprigs and mint leaves. Pulse carefully until mixed. The mix should have the texture of ground meat rather than puree.
- Rinse and drain black beans. Place into a bowl. Mash them with a fork until smooth.
- Mix beetroot mixture and beaten egg to black beans until smooth. Cover and leave to rest in the fridge for 30 mins.
- Check if the mixture is dry enough to make burger-shaped patties. If not, add some more rolled oats or grind some oats to flour. Add the oats little by little until you are able to shape the patties. You can use a round metal cutter as a guide if needed.
- Put some breadcrumbs on your working surface. Carefully dust patties with breadcrumbs. Set aside on a plate.
- Heat some oil in a large frying pan over medium to high heat. Pan fry each beetroot burger for around 3 minutes on each side until golden and crispy.
- Serve on their own or in a bun with feta or goat cheese and your favourite toppings.
Video
Notes
Contains eggs. For a vegan option you can replace the egg with a chia egg.