Claire’s Beetroot and Black Bean Burgers
Prep time: 15 mins
Cook time: 6 mins
1 medium onion, finely diced
1 tablespoon olive oil
2 cloves of garlic, finely sliced
2 medium beetroot (about 300g), peeled and grated
1 x 400g tin of black beans, rinsed and drained, then roughly mashed with a fork
1 tablespoon Dijon mustard
½ teaspoon sweet paprika – smoked or unsmoked
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
a small bunch of fresh dill, leaves roughly chopped
80g rolled oats – or use breadcrumbs, if you like
salt and freshly ground black pepper (about 1 teaspoon salt and ½ teaspoon pepper)
neutral cooking oil (sunflower or vegetable), for frying the burgers
For the aïoli:
1 egg yolk
2 cloves of garlic, crushed to a paste
1 teaspoon Dijon mustard
approx. 100ml olive oil
salt and freshly ground black pepper, to taste
lemon juice, to taste, a good squeeze at the very least
Veg Portions / Serving: 1
Recipe donated by Claire Thomson for Veg Power. Recipe from "The Art of the Larder" by Claire Thomson. Food photography by Mike Lusmore. Portrait photography by Ivy Lahon.
Honestly, these beetroot and black bean burgers will have children and adults alike devouring them with gusto. Quite apart from looking the part, the combination of beetroot and black bean offer up a delicious and inexpensive alternative to beef burgers. Beetroots are root vegetables and naturally sweet tasting, they also happen to be exceptionally good for you. Beetroots also do a grand job of staining your hands and tongue. What’s not to love? Serve in a bun, with gherkins and sour cream, mustard for the grown ups, perhaps some ketchup for the kids.
Cook the onion in a small saucepan with the olive oil until soft and translucent, about 8–10 minutes, then add the garlic and cook for 2 minutes more, until fragrant. Remove from the heat and set to one side.
Combine the grated beetroot, beans, mustard, spices, dill, oats/breadcrumbs and seasoning in a bowl. Use your hands to work the mix together until cohesive and easily shaped.
Shape the mix into burgers about 2cm thick and place them on a tray or plate. Put them into the fridge to firm up for an hour or so.
Heat a large non-stick frying pan with enough oil to cover the surface of the pan and about 1cm deep, and fry the burgers over a moderate heat for 2–3 minutes on each side, until crisp and the interior is hot. Remove from the heat and serve immediately.
To make the aïoli, place the egg yolk, garlic and mustard in a small bowl and beat together.
Slowly add the olive oil in a steady stream, whisking vigorously all the time until it thickens, adding salt, pepper and lemon juice to taste.
Kids in the kitchen:
Children will really enjoy shaping these burgers, squishing the mixture through their hands to thoroughly mix it first. Older kids can also grate the beetroots and even gently shallow fry the burgers, if you think they’re able. Although look out for beetroot-covered mitts leaving pink fingerprints everywhere…
Henry Firth & Ian Theasby (Bosh!)