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Vegan Beetroot Bean Burger

Recipe by The Little Plantation

What a beautiful burger… and all completely plant-based!

These will definitely impress at your next dinner party!

 

Here are some additional tips for this recipe:

Tip 1: If you have regular almonds and regular oats, you can grind them down in a food processor to the required consistency. This will add about 5 minutes to your preparation time though.
Tip 2: Please note I doubled the original recipe to create 8-10 rather than 4-5 patties. This means I had extra for freezing. If you’re on your own then perhaps half this recipe and freeze any surplus.
Tip 3: This recipe should also work well replacing the beetroot with carrots!
Tip 4: The amount of pesto sauce here should be just enough despite the fact I did not double this part of the original recipe. But of course it all depends on how much you use per burger and what your other toppings are.
Tip 5: You can make the patties the night before if you wish, as the author suggested; it can help them hold together better, though I found it wasn’t necessary as they held together really, really well after just an hour of chilling in the fridge.
Tip 6: For a gluten-free option use gluten free oats or millet and use a bread bun that’s gluten-free too ;).

 

40 mins

4 people

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INGREDIENTS

Ingredients for the patties:, 140g/1.5 cups (glutenfree) Oatmeal AKA Ground Oats
260g/2cups Ground Almonds AKA Almond Meal
2 large/450g Beetroots, Washed Well and Peeled
100g/1cup Ground Flaxseeds (I use these)
A Small Bunch of Fresh Parsley, Washed and Chopped Super Finely
4 tsp Onion Powder
4 tsp Ground Cumin
4 tsp Ground Cardamom
4 tsp Vegetable Bouillon (or Salt if you don't have this to hand)
1 tsp Black Pepper
Coconut Oil or Rice Bran Oil for frying
For the Walnut and Kale Pesto:, 1 Garlic Clove, peeled
60g/1/2 cup of Walnuts
60g/1/2 cup of Cashew Nuts
2 Large Handfuls of Kale Leaves, washed and roughly chopped
1 Large Bunch/about 45g of Basil
125ml/1/2 cup of Olive Oil
1/2 tsp Sea Salt or to taste
A pinch of ground Black Pepper
1 tbs Nutritional Yeast (optional)
Juice of 1/2 Lemon
For the Quick Pickled Red Onions:, 2 red onions
About 1 cup of White Wine Vinegar (see instructions for details)
Sugar

METHOD

1. In a large bowl, mix the almond meal and oatmeal until nicely combined.

2. Chop the beetroot into small chunk and, together with the black beans, blend in a high speed blender until a thick puree is formed. Add this puree as well as all the other patty ingredients (EXCEPT the oil for frying) to the oat and almond mixture and stir until nicely combined. If the mixture looks a tiny bit too dry, feel free to add another tablespoon of olive oil. Shape the mixture into 8-10 patties and put in the fridge for about 45 minutes so the mixture sets and holds together.

3. As the patties are chilling in the fridge make your walnut and kale pesto by combining all the ingredients and placing them in a food processor or high speed blender. You can also use a handheld blender as I did, if you prefer. Taste for salt and adjust as needed. You can store the pesto in the fridge in an air-tight container for up to 4 days.

4. Next make the quick pickled red onion rings by peeling the onions and then cutting them as thinly as you can. Place the cut onions in a small bowl and cover with white wine vinegar. Add a few tablespoons of sugar and stir. Taste and add more if need be. Set aside.

5. When you are ready to prepare your burgers, preheat the oven to 160-170C (325-350F). In a large frying pan, heat up the frying oil. Pan fry each patty for 2-3 minutes on each side until crispy. Transfer the patties to a lined baking tray and place them in the oven for about 10-20 minutes.

6. Finally assemble the burgers and enjoy!

 

Which of our products do you need for this recipe?

Black Beans
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Mr Organic product
Italian Extra Virgin Olive Oil (1L)
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Mr Organic product

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