Crunchy Beetroot and Bean Burgers

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6 people
Meal course
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1 .
For the burgers
3 large
100 grams
Brown rice
1 whole
Vegetable stock cube
1 medium
White onion - peeled and finely chopped
3 whole
Garlic clove - peeled and finely chopped
1 Splash
1 handful
Rolled oats
400 g tin
Kidney beans - drained and washed
2 tbsp
Cider vinegar
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
2 tsp
Smoked paprika
1 tsp
Dijon mustard
2 .
To assemble
6 medium
Burger buns
6 handful
6 tbsp
Crunchy Beetroot and Bean Burgers
  1. Preheat the oven to 180’C
  2. Wrap your beetroot in foil and roast for 1 hour
  3. Cook your rice according to the pack instructions with the vegetable stock cube
  4. Heat a medium frying pan and fry the onion in the oil until soft – add the garlic for a further couple of minutes.
  5. Blend your oats until fine and then add the kidney beans and blend until you have a smooth mixture
  6. Once your beetroots have cooked, leave to cook slightly and then peel and grate into a large bowl.
  7. Tip the bean mix into the bowl with the remaining burger mixture and give it a good mix up until well combined. Shape the mixture into 6 burgers and set aside.
  8. Heat a frying pan with a splash of oil and fry the burgers for 3 minutes on each side.
  9. Assemble your burgers in the buns with some salad and top with a good dollop of houmous or ketchup. You could even add some sweet potato wedges to the mix if you fancied.

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