Beetroot Burgers


And to celebrate, my favourite burger! Entirely vegetarian and carnivore approved beetroot burgers! Serve them the traditional way, with pickles and a cheese of your choice (I suggest goats cheese.. is there anything better that goats cheese and beetroot?) or bunless as part of a salad. This burger has so much flavour to play with, you can really jazz it up however you like.

Makes 4 large burgers

  • Olive oil
  • 1 onion – chopped
  • 3 cloves of garlic – crushed
  • 1 teaspoon cumin seeds
  • 400g (1 can) of haricot beans
  • 1 egg – beaten
  • 2 x raw beetroot (peeled)
  • 100g breadcrumbs
  • 20g fresh dill – chopped
  1. Soften the finely chopped onion with the olive oil in a pan
  2. Add the crushed garlic and cumin seeds. Set aside to cool.
  3. Blitz the beetroot in a food processor and set aside in a separate bowl
  4. Now blitz the beans until smooth, add the egg.
  5. Put the bean mixture into a large bowl, add the breadcrumbs, beetroot, half the dill and the cooled onions, season and mix.
  6. Separate the mixture into approximately 4 large burgers (or 6 smaller ones) and allow to set in the fridge for at least 30 minutes.
  7. Griddle or barbecue the burgers on high heat for approximately 3 minutes each side.
  8. Serve how you like!

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