Beetroot and Bean Burger

3 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 to 3 medium size raw beetroots, peeled and grated
4 small carrots, peeled and grated
100g porridge oats
400g tin kidney beans, drained
3 tbsp tahini
1 large egg, whisked
1 cup of finely chopped leek greens
2 tbsp of any herbs, dried or fresh, like dill, coriander, parsley, oregano.
salt and freshly ground black pepper, to taste

Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic and leek greens until soft. Add the grated carrot and beetroot, cook for 5 minutes, stirring. Drain away any excess liquid released.

Place the oats, beans, tahini and egg yolk in a food processor (or a hand blender) and pulse to combine. Place the mixture into a bowl and stir in the grated veggies, fresh or dried herbs and season generously with salt and pepper.

Divide the mixture into more less six balls and shape into burgers (depending what size you want your burger patties)
Cook the on a pan, with a bit of oil, on medium heat, until golden brown on both sides.
Serve in a bun, with your favourite burger toppings.

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