VEGAN BEETROOT & BLACK BEAN BURGER

06.04.2018

 

Every Sunday evening we create a meal plan for the following week, where we ask ourselves that never-ending question: “what do I want for dinner?” The first answer that always comes to my mind is burgers, I could seriously eat them everyday! It’s strange, because back before I was vegan I wasn’t the lover of burgers that I am today. I think the reason I found my love for them, is because now we make our own patties. I find it so much easier to experiment with flavours and textures than I did before.

 

 

 

This combination is my current favourite! It’s smoky, sweet, and full of fresh herby dill, whilst also packed full of protein from the black beans.

 

 

 

Combined with a sticky BBQ sauce and the salad accompaniments that go on any good burger, this is the perfect simple dinner for any occasion. You can rustle up the patties before hand and leave them in the fridge until they’re ready to cook. I’ve made these for a large gathering of friends, as well as when I’m home alone. Either way, whenever these are served, the plates are always left squeaky clean at the end.

 

 

VEGAN BEETROOT AND BLACK BEAN BURGER

author: lovely jubley

 

 

Ingredients

 

PATTY

1 400g can black beans

2 grated cooked beetroot, with excess water squeezed out

1/4 cup uncooked cous cous

1 + 1/2 cups of breadcrumbs

1/3 cup of oats

2 tbsp dill

1 tsp smoked paprika

1/4 tsp cayenne

1 tsp salt

1/4 tsp pepper

1 tsp lemon juice

 

EXTRAS

4 burger buns

2 tbsp BBQ sauce

1 small onion, thinly sliced

rocket

tomato slice

1 mashed avocado (season with salt, pepper to taste)

 

Method

  1. Cook the cous cous according to the packet instructions, then drain and squeeze out any remaining water

  2. Blitz the bread and oats in a food processor until a fine crumb is formed

  3. Add all the ingredients (black beans, beetroot, cous cous, breadcrumb/oat mix, dill, smoked paprika, cayenne, salt, pepper & lemon) into a bowl and mix together using your hands, making sure everything is combined well, and forms a nice wet, firm mixture, that moulds into patties. You don’t want to over mash it, so that you loose too much texture. There should be plenty of whole black beans visible

  4. Next, mould the mixture into 4 evenly sized patties, and place into the fridge for around 10 mins

  5. Whilst the patties are firming up, fry the red onion slices in a pan with the BBQ sauce until the onions are soft and caramelised

  6. Remove the patties from the fridge and fry in some oil on a medium - high heat for about 5 mins on each side, or until they are crispy on the outside

  7. Place the patty in the bun with the rest of the toppings (rocket, tomato, BBQ red onions & avocado) then serve with your favourite sides. We love ours with sweet potato fries

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.

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Photograph of Freya and Charlie, the blog authors.

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