Beet & black bean homemade vegetarian burgers packed with flavour! Keen on a night with friends or family but still trying to keep those 2023 health goals going? Follow this super easy recipe that has all the flavours with less of the guilt.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup firmly packed chopped flat-leaf parsley leaves and stems
- 1 small beetroot, grated
- 125 g tinned black beans, drained, rinsed
- 2 tbsp dried breadcrumbs
- 1 tbsp ground flaxseed
- 4 seeded rolls
- 4 slices vegetarian cheddar
- 12 slices pickles
- 60 g baby spinach leaves
- 1 carrot, shaved lengthways
- ⅓ cup mustard
- 1 kg orange sweet potatoes
- vegetable oil, for deep-frying
Instructions
- Heat 1 tablespoon of the oil in a small frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic; fry for 1 minute or until fragrant.
- Process onion mixture, parsley, beetroot, black beans, breadcrumbs and ground flaxseed until the mixture comes together but still retains some texture.
- Shape mixture into four 9cm patties. Place on a tray lined with baking paper. Cover with plastic wrap; refrigerate until firm.
- Heat remaining oil in a frying pan over medium heat. Cook patties for 3 minutes on each side or until browned and heated through. Transfer to a plate and cover to keep warm.
- Toast burger buns in the oven or in a dry frying pan. Build your burgers with patties, cheddar, pickles, spinach, carrot and mustard. Serve with sweet potato fries on the side.
Sweet potato fries
- Cut sweet potatoes into long 5mm thick chips.
- Fill a large heavy-based pot one-third full with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). FRY chips, in batches, for 2 minutes or until golden. Drain on a paper towel; season to taste with salt.
TIP: For healthier chips, bake them. Preheat the oven to 220ºC. Lay the sweet potato in a single layer on two large oven trays. Drizzle with 2 tablespoons of oil and season; toss to coat. Bake for 20 minutes, turning occasionally, or until browned and crisp.
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