LIFESTYLE NEWS - Beet & black bean homemade vegetarian burgers packed with flavour! Keen on a night with friends or family but still trying to keep those 2023 health goals going?
Follow this super easy recipe that has all the flavours with less guilt.
Beet & black bean burgers
Serves: 4
Prep Time:
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup firmly packed chopped flat-leaf parsley leaves and stems
- 1 small beetroot, grated
- 125 g tinned black beans, drained, rinsed
- 2 tbsp dried breadcrumbs
- 1 tbsp ground flaxseed
- 4 seeded rolls
- 4 slices vegetarian cheddar
- 12 slices pickles
- 60 g baby spinach leaves
- 1 carrot, shaved lengthways
- ¼ cup mustard
- 1 kg orange sweet potatoes
- vegetable oil, for deep-frying
Instructions
- Heat 1 tablespoon of the oil in a small frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic; fry for 1 minute or until fragrant.
- Process onion mixture, parsley, beetroot, black beans, breadcrumbs and ground flaxseed until the mixture comes together but still retains some texture.
- Shape the mixture into four 9cm patties. Place on a tray lined with baking paper. Cover with plastic wrap; refrigerate until firm.
- Heat the remaining oil in a frying pan over medium heat. Cook patties for 3 minutes on each side or until browned and heated through. Transfer to a plate and cover to keep warm.
- Toast burger buns in the oven or in a dry frying pan. Build your burgers with patties, cheddar, pickles, spinach, carrot and mustard. Serve with sweet potato fries on the side.
Sweet potato fries
- Cut sweet potatoes into long 5mm thick chips.
- Fill a large heavy-based pot one-third full with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). FRY chips, in batches, for 2 minutes or until golden. Drain on a paper towel; season to taste with salt.
TIP: For healthier chips, bake them. Preheat the oven to 220ºC. Lay the sweet potato in a single layer on two large oven trays. Drizzle with 2 tablespoons of oil and season; toss to coat. Bake for 20 minutes, turning occasionally, or until browned and crisp.
