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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 clove of garlic minced
  • 4 spring onions
  • 2 Tbsp chopped coriander leaves
  • 1 beetroot
  • 2 Tbsp chopped coriander
  • 1 tin black beans drained
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp chipotle paste
  • 2 Tbsp maze flour or polenta
  • 1 lime zested

Method
 

  1. 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.
  2. Transfer it to a mixing bowl. Add the spices and seasoning.
  3. Grate the beetroot, using coarse cheese garter. Add this to the beans, together with the lime zest, chipotle paste and the maze flour.
  4. Combine well. You should get a malleable, doughy mixture - you might need to add more polenta or maze flour if it’s too soft.
  5. 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.
  6. Heat a grill, griddle pan or frying pan. Spray the patties with little oil, then cook them until golden.
  7. Alternatively bake them in the oven for about 20 minutes, turning them once.
  8. Serve warm.