Beetroot, Black Bean & Sesame Burgers
These burgers got the big thumbs up from my family, always a good sign that I need to share the recipe! The key with vegetable-based burger patties is the layering of flavours. In this particular recipe, I have used robust ingredients such as tomato paste and soy sauce for a savoury umami element. And the fried onions, although an extra step, bring sweetness for balance.
Ingredients
- 2 medium cooked beetroot, about 250g - see cooking method above
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 2 x 400g cans black beans or 2 1/2 cups cooked beans, well drained
- 1 tbsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 1 small egg*
- 1 cup breadcrumbs - can use gluten-free
- about 1/2 cup sesame seeds to coat
- *Variation - to make these egg-free replace the egg with 2 tbsp ground flaxseeds and reduce the breadcrumb quantity to 2/3 cup.
- clarified butter, ghee or oil for frying
To serve:
- burger buns, lettuce, sliced gherkins, aioli, tomato chutney etc.
Instructions
- Heat 1 tbsp of the oil in a frying pan and sauté the onion over a moderate heat until golden. Add the tomato paste and cumin and cook for a further minute. Remove from the heat.
- Place the drained beans into a food processor along with the cooked onions, soy sauce, sesame oil and egg. Blend to combine.
- Grate the cooked beetroot and add to the processor along with the breadcrumbs (and flaxseeds if using). Pulse to combine then rest the mixture for 5-10 minutes for the breadcrumbs to swell and firm up the mixture. If the mixture feels a little soft after this time add 2-3 tbsp extra breadcrumbs (or 1 tbsp ground flaxseeds or chia seeds). Shape into 10-12 burger patties and coat each in sesame seeds.
- Heat a frying pan over moderate heat and add a slick of oil. Cook the patties in batches until golden on both sides.
- Prepare the burger buns and fillings and serve. The pattie mixture can be prepared a day ahead and chilled until ready to cook. The cooked patties can be stored in the fridge for 2 days and make fantastic leftovers.