Vegan black bean and beetroot burger
This vegan black bean and beetroot burger is ideal for a relaxed vegan meal or weekend parties. The patties can be prepared well in advance – cooking them takes little time and effort. Serve them in buns, rolls, tortilla wraps or pita with condiments and toppings of your choice. Alternatively serve them with sweet potato chips and slaw or salad.
Ingredients
Method
- Put the spring onions, garlic and coriander leaves in a food processor. Pulse until you get a coarse paste. Add the beans and pulse until you get a thick, sticky mixture.
- Transfer it to a mixing bowl. Add the spices and seasoning.
- Grate the beetroot, using coarse cheese garter. Add this to the beans, together with the lime zest, chipotle paste and the maze flour.
- Combine well. You should get a malleable, doughy mixture – you might need to add more polenta or maze flour if it’s too soft.
- Divide the mixture into approx. 6 portions and form patties. Put these on a plate, cover and chill until you’re ready to cook them.
- Heat a grill, griddle pan or frying pan. Spray the patties with little oil, then cook them until golden.
- Alternatively bake them in the oven for about 20 minutes, turning them once.
- Serve warm.