A healthy vegetarian twist to the everyday burger, this tasty juicy beetroot alternative is packed with Moroccan flavours, and perfect for summer feasts. Head to organix.com for more recipes and tips on how to find #FoodYouCanTrust.
Prep time: 30-60 minutes
Cooking time: under 10 minutes
Makes 4 burgers
Suitable for 10+ months
Note: Contains eggs. For a vegan option you can replace the egg with a chia egg.
- 200g cooked beetroot
- 1 small onion (50g)
- 2 garlic cloves
- 80g rolled oats (plus additional if required)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp lemon juice
- 10g coriander sprigs
- 10g mint leaves
- 400g can black beans
- 1 egg
- 40g fine breadcrumbs
- 4-5 tbsps of cooking oil
Suggestion for serving (optional):
- 4 burger buns
- feta or goat cheese
- salad leaves
- favourite condiments
Step 1 – Grate beetroot with the coarse side of a cheese grater. Roughly cut the onion and garlic.
Step 2 – Place grated beetroot, onion and garlic in a blender, along with the oats, ground cumin, ground coriander, lemon juice, coriander sprigs and mint leaves. Pulse carefully until mixed. The mix should have the texture of ground meat rather than puree.
Step 3 – Rinse and drain black beans. Place into a bowl. Mash them with a fork until smooth.
Step 4 – Mix beetroot mixture and beaten egg to black beans until smooth. Cover and leave to rest in the fridge for 30 mins.
Step 5 – Check if the mixture is dry enough to make burger-shaped patties. If not, add some more rolled oats or grind some oats to flour. Add the oats little by little until you are able to shape the patties. You can use a round metal cutter as a guide if needed.
Step 6 – Put some breadcrumbs on your working surface. Carefully dust patties with breadcrumbs. Set aside on a plate.
Step 7 – Heat some oil in a large frying pan over medium to high heat. Pan fry each beetroot burger for around 3 minutes on each side until golden and crispy.
Step 8 – Serve on their own or in a bun with feta or goat cheese and your favourite toppings.