Beetroot & Black Bean Burgers

Black Bean Beetroot Burgers.jpg

Once upon a time, before Louie decided to become the worlds fussiest eater, one of my favourite things to make him was veggie patties. Bite sized morsels of goodness that he could munch away on at any time of the day, and that Andy and I could enjoy in wraps and on salads, or in burger form, squished between two bits of bread with an array of yummy fillings.

During this glorious time of toddler eating, I nailed the formula for the perfect veggie pattie. This version uses black beans, quinoa and beetroot, but if you stick to the basic formula of a tin of beans, a cup and a half of a cooked grain, up to a cup of cooked veggies, some herbs and spices plus a bit of flour to bind it all together, you have at your disposal a kazillion variations of nuggets, patties and balls that you can tailor to suit the taste preferences of your children or the contents of your fridge. I always grate the veggies before cooking them, including mushrooms, which I know sounds weird but you gotta try it to believe it.

These delish patties work with any burger fillings and condiments you wish to eat them with. Here I have used pink pickled onions, a persian style macadamia feta, and a sauce made from coconut yogurt and capers, but you can go wild with whatever your heart desires. Pickles, ketchup, mayo, cheese, mustard, avocado tomato, sauerkraut, coleslaw… I’d love to hear your favourite combinations in the comments section below.

Ingredients:

Makes 4-6
1-2 tablespoons olive oil plus more for cooking patties
1/2 red onion, very finely chopped
1 large portobello mushroom, grated
1 medium beetroot, peeled and grated
1 large clove garlic, very finely chopped
1.5 cups (1 tin) cooked black beans
1.5 cups cooked quinoa
1 tablespoon tomato paste
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
Handful fresh coriander, finely chopped
Large handful walnuts, roughly chopped
1 teaspoon sea salt
Black pepper to taste
3-4 tablespoons chickpea flour

Method:

Heat oil in a frying pan over a medium heat. Cook onions until soft, then add mushroom, beetroot and garlic and cook until soft but still holding their shape. Once cooked, you should have about a cup of veggies.

Mash beans with a fork in the bottom of a medium mixing bowl. It’ll take a bit of elbow grease. Add cooked quinoa and veggies and stir to combine. Add remaining ingredients except chickpea flour. Stir to combine and once everything is well incorporated, add the chickpea flour and stir through. You will notice that the texture went from crumbly to sticky.

Place bowl in the fridge for 15 minutes (or you can leave it overnight, just cover with a plate or something else reusable) while you clean up. You can cook the patties in the same pan you cooked the veggies in, just wipe it clean with a damp cloth then put it back on the heat.

Form the mixture into 4-6 patties and cook on a medium heat for about 5 minutes on each side. I find it really helpful to time this as I am incredibly impatient when I am waiting for such things to cook, and you really don’t want to undercook these because raw chickpea flour tastes like something the devil created.

Serve in toasted buns with your favourite fillings and some home cooked fries. Or go ahead and buy fries if its too hot to turn the oven on. Or skip the bun and fries altogether and serve ‘naked’ in a bowl with an array of yummy salad fillings. Go wild, really! Just don’t forget to share your creations with me on insta or in the comments section below.