If you are looking for the ultimate veggie burger, this recipe is the one for you! These Black Bean and Beetroot Burgers do take a little bit of time and effort (I’m not going to lie about that) but, the end result is more than worth it!! The total process takes a little over an hour and you end up with a hearty burger that is both wholesome and healthy without compromising on the taste. Trust me, this recipe will convert even the biggest of meat eaters.
The key ingredients needed to make these burgers
Roasted Mushrooms, Onions and Cooked Beetroot: these three veggies are roasted in the oven for 30 minutes (ish) at 200oc to caramelise them and remove the moisture (I can’t stress enough, the importance of this step). Leaving them in the oven long enough to caramelise is what really adds the depth of flavour to these burgers.
Black Beans: adds that all important protein element to these burgers. Just make sure you rinse and drain them before you use them and pick a tinned variety that is in water.
Cooked Brown Rice: I have opted for brown rice for the extra fibre content, but you can swap for white rice if that is what you prefer. The key thing is that it needs to cooked before it is added to the other ingredients. The rice acts as a binder to ensure the burgers don’t fall apart at the first bite.
Herbs and Spices: helps to give this burger it’s amazing flavour (coriander, smoked paprika and cayenne pepper).
Green Olives: helps to deliver that umami flavour, just make sure they are pitted!
Chia Egg: add 1 tbsp of chia seeds to 3 tbsp of water, give it a quick stir and leave to sit for 10 minutes. It then becomes gelatinous and acts as an egg replacer, binding the burger mixture together.
Panko Breadcrumbs: this with the black beans and rice helps to fill out the burger, but also soaks up some of the moisture. You can also use any stale bread you might have lying around, just blitz it up in a food processor to get breadcrumbs.
How to make the easy pickled pink onions
Here are the ingredients and method to make the easy pickled pink onions that you see on the top of the burger.
- 1 Red onion
- 30ml Apple cider vinegar
- 1 tsp Caster sugar
- Pinch of salt
- 1 Lime, really thinly sliced
- Place all of the ingredients in a clean bowl or jar and toss together (you want to make sure whatever you are using is non – reactive)
- Cover and leave to infuse for 30 minutes, or leave overnight in the fridge
If you end up having some leftover, it will store in an airtight container in the fridge for 5 days.
The key to making a burger all the more epic (in my opinion) is the toppings! The burger you can see pictured is layered on top of:
- Vegan mayonnaise
- Sliced tomatoes
And then topped with
- Smashed avocado
- Pickled pink onions
If you are looking for sides to go with your burger, why not try these recipes:
Black Bean and Beetroot BurgersCourse: BurgersCuisine: American, Junk FoodDifficulty: A little bit of effort
If you are looking for the ultimate veggie burger, this is the recipe for you. It requires a little bit of effort but the end result is more than worth it. These hearty burgers are both wholesome and healthy without compromising on any of the flavour.
115g Chestnut mushrooms, sliced
250g Cooked beetroot, cubed (the type that comes vacuum packed)
1 Medium red onion, sliced
2 tbsp olive oil
100g Brown Rice, cooked
40g Panko breadcrumbs
250g Black beans, drained and rinsed
100g Green olives, pitted
2 Garlic cloves
1 Chia egg (1tbsp chia seeds to 3tbsp water, left to sit for 10 minutes until thick and gelatinous)
1 Vegetable stock cube, crumbled
1 tbsp Smoked paprika
1/2 tsp Cayenne pepper
1/2 bunch of coriander, chopped
Salt and pepper to season
- Burger Assembly
Vegan burger buns
Crispy lettuce or rocket
Pickled onions (see method above for these)
- Preheat an oven to 200oc .
- Combine the onion, mushrooms and cooked beetroot on a baking tray and drizzle with 2tbsp of olive oil. Roast in the oven for 30 minutes, until caramelised (don’t skimp on this step as it is the caramelisation that gives the burgers their depth of flavour).
- Once the veggies are golden and caramelised, set aside to cool.
- Add to a processor the onion, beetroot, mushrooms and the other ingredients, pulsing until roughly chopped.
- Form the mixture into 4 patties and place in the fridge for 1 hour to rest and chill.
- Heat a frying pan on a high heat and sear on both sides until browned on both sides.
- Pop back in the oven for 15 minutes until piping hot throughout.
- To serve pop in burger buns and layer with all the accompaniments
- Choose a good quality non stick pan to fry the burgers and add a little oil to stop them sticking.
- If you own one, use a mandolin to slice the lime and onions for the pickled onions, as they way you can get really thin slices (which often isn’t always possible with a knife).
I can’t wait to hear what you think of these Black Bean and Beetroot Burgers so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!