Black bean and beetroot burgers

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

Serve these beet burgers with your choice of sour cream, mayonnaise, aïoli, pickles (sliced gherkins are fabulous here), lettuce leaves, goat’s cheese or feta. On rye bread or in a roll, find a combination that works for you.

Ingredients

Quantity	Ingredient
1	onion, finely diced
1 tablespoon	olive oil
2	garlic cloves, finely sliced
2	medium beetroot, peeled and grated
1 x 400g	tin of black beans, rinsed and drained, then roughly mashed with a fork
1 tablespoon	dijon mustard
1/2 teaspoon	sweet paprika, smoked or unsmoked
1 teaspoon	cumin seeds, toasted and ground
1 teaspoon	coriander seeds, toasted and ground
a small bunch	fresh dill, leaves, roughly chopped
80g	rolled oats – or use breadcrumbs
	salt, (about 1 teaspoon)
	freshly ground black pepper, (about 1⁄2 teaspoon)
	neutral cooking oil, for frying the burgers

Method

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.
Combine the grated beetroot, beans, mustard, spices, dill, oats/breadcrumbs and seasoning in a bowl. Use your hands to work the mix together until cohesive and easily shaped.
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.
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.
Remove from the heat and serve immediately.

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Black bean and beetroot burgers

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