Beetroot and Black Bean Burgers
Servings
6
Prep Time
20
Cook Time
30
About This Recipe
Recipe from JVS Veganuary Cooking Class 12/01/26
An original recipe by Zoe Marks, Nomadic Green Chef
These delicious plant-based burgers are full of goodness with plenty of fibre, protein, vitamins and minerals. You can switch around the ingredients, for example replacing beetroot with grated sweet potato or the black beans with chickpeas or kidney beans.
Ingredients
50 grams of uncooked quinoa
1 tin of black beans
1 tablespoon of chia or flaxseeds
1 medium beetroot (approximately 120 grams)
1 tablespoon of olive oil plus a little extra for greasing
1 onion
2 garlic cloves
2 teaspoons of smoked paprika
1 teaspoon of ground cumin
1/2 a teaspoon of salt
50 grams of walnuts
1 tablespoon of soy sauce
2 tablespoons of any flour (e.g. buckwheat, wholemeal)
Instructions
Preheat the oven to 200°C.
Put the quinoa in a medium sized saucepan. Cover with boiling water and cook on medium heat for 15 minutes. Turn off the heat, drain and set aside.
Roughly drain the black beans over a bowl, reserving the liquid. Add the beans to a separate bowl and mash.
Stir through the chia or flaxseeds.
Grate the beetroot and add to the beans.
Finely chop the onion and garlic.
Heat 1 tablespoon of oil in a medium frying pan and add the onion. Cook on low heat for about 5 minutes. Stir through the garlic and cook for a further 3 minutes. Add the smoked paprika and cumin, cooking for another minute.
Turn off the heat and add the onion spice mixture and half a teaspoon of salt to the black bean mixture. Stir well and add the cooked quinoa.
Chop the walnuts and add these, along with the soy sauce and 2 tablespoons of flour. Adjust consistency with reserved black bean water if needed.
Lightly grease a baking sheet with oil. Form into 4 to 6 burgers and place on the baking sheet for 30 minutes, turning halfway through.