Beetroot & Black Bean Burgers w Homemade Fries
If you're looking for more meat free meal ideas, these beetroot and black bean burgers are a perfect option. Throw the mixture all in your food processor and you're done. This mixture makes quite a lot. The recipe allows for 2 small burgers each or you may choose to make one each and have the rest for leftovers the next day, or half the mixture) (I served the family's in wholemeal buns and mine as an eggplant bun - see below. If eggplants are too expensive, you could use portabello mushrooms or just have with salad on the side). Burger patties can be frozen cooked or uncooked.
Author: Wick Nixon
Serves: 10-12 patties
Beetroot and Black Bean Burgers (patty)
- 1 medium red onion
- 2 cloves garlic
- 2 x 400gm can black beans, drained and rinsed (or 1 can of black beans and 1 can of red kidney beans)
- 1 large beetroot, peeled and grated
- ½ c chickpea flour (or normal flour)
- 1 t cumin powder
- 1 t coriander powder
- 1 T Worcestershire sauce
- rind of 1 lemon
- a large handful of fresh basil and mint (or other seasonal herbs)
- a good grinding of salt and pepper
- 10-12 wholemeal burger buns, cut in half with cheese slices on the top for melting (omit if dairy free), or gluten-free buns (Venerdi Rosemary & Hemp Sourdough Buns are my fav!)
Kumara & Potato Fries
- 2 medium kumara + 2 medium potato, scrubbed and cut into long chips
- 1-2 T oil
- a sprinkling of salt
Suggestions to serve
- Wholegrain buns (or lettuce leaves or eggplant slices if desired, see note below), lettuce, sliced tomato, sliced cucumber, avocado, mayonnaise of your choice and homemade tomato relish or sauce of your choice
- Preheat oven to 200 C fanbase. Line a baking tray with baking paper or a baking sheet.
- Place the kumara and potato in a large baking tray, drizzle with oil and sprinkle with salt, toss to coat and put in the oven for 30-40 minutes until tender, tossing half way through. Remove once cooked to allow space for the burger buns to heat/grill in the last 5 minutes.
- To make the beetroot and black bean burgers, place all the ingredients in the bowl of a food processor and pulse until combined. Don’t over process because you don’t want your mixture to get too sloppy and you want it to retain some texture.
- Using damp hands, form the mixture into burger patties with your hands and place onto the prepared oven tray. Flatten the burgers with your hands and smooth out the edges.
- Bake the burgers in the same oven as the fries for 15 minutes and then flip them over and bake for 5 more minutes on the other side.
- In the last 5 minutes, put the wholemeal buns in at the same time (once fries have been removed) so the cheese melts, or if you've got a separate oven, grill until the cheese melts.
- Serve the burger patties on the= buns with your choice of toppings with the fries and relish on the side.
- For a gluten free or low carb option, use eggplant slices or portabello mushrooms as your burger bun or lettuce leaves. For the eggplant slices or mushrooms, prior to starting cooking the burgers, slice the eggplant in about 1 cm slices. Lay them down onto a tray lined with a baking sheet, lightly sprayed with oil and grill until brown, then flipped over and brown the other side. Allow to cool.
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
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