Welly Recipe: Black Bean & Beetroot Burger

A tasty take on a veggie burger with an extra special kick.
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To make the burger mix:

580g Black beans (cooked & drained)

1 heaped teaspoon Cumin seeds (dried, toasted & crushed)

35g Jalapenos (finely chopped)

12g Coriander (chopped)

115g Red onion (chopped)

4 1 / 2 tablespoons Cornflour

3 / 4 teaspoon Salt 1 heaped teaspoon cracked black pepper

125g Beetroot (grated)

To make the burger mayo:

100g Mayonnaise

1 teaspoon Tomato puree

20g Tomato chutney

5 g Gherkin (finely grated)

Pinch Salt Pinch Pepper


Crush the beans with your hands and fold everything thoroughly to create the Black Bean & Beetroot Mix. Mould the burgers into patties (around 150g each). Plunge the patties into hot oil and fry for approximately 4 minutes until crisped. In the meantime toast the brioche bun on the grill. Add burger mayo to the bottom of the bun, place the patty and lay over a slice of emmental cheese. Add a slice of beef tomato and a baby gem lettuce leaf. Spread burger mayonnaise to the top bun and skewer the burger through everything.

To serve: Serve with either salad or fries and coleslaw.

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