Beetroot Haricot Bean Burgers came about because I wanted to create something rich, colourful and nourishing. These burgers are gluten-free so that as many people can thoroughly enjoy them.
- 200g haricot beans
- 100ml retained bean water
- 50g flaxseeds
- 50g buckwheat groats
- 1 onion, chopped
- 2tsb olive oil
- 1tbs coriander powder
- 1tbs cumin seeds
- 1tbs fennel seeds
- ½ tsp salt
- 2 cloves of garlic
- ½ inch ginger
- ½ lemon, juice
- 1 large beetroot, grated
- Oil for frying
- Soak the beans in filtered water for a period of overnight.
- Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
- Sauté the onions in oil until translucent.
- Once the beans have cooled down, place into a food processor with the remaining ingredients except the beetroot, buckwheat and flaxseeds mixture. Transfer to a large mixing bowl.
- Grind the buckwheat and flaxseeds in a highspeed blender and with the beetroot add to the mixing bowl.
- Add 100ml of bean water. Combine well. Knead the mixture.
- Have a bowl to one side with lukewarm water to dip your hands into now and again.
- Mix the ingredients if your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture – you should get 9 or 10 burgers. Keep refrigerated until ready to eat. This mixture will keep for about a day.
I find that chilling the burgers ensure that the patties retain their shape when cooking.
- To heat up gently sauté the bean burgers in oil until lightly browned on both sides. Alternatively, if you are barbequing, brush the burgers with oil and place over a barbeque grill and cook until the burgers turn a lush reddish brown colour.
- Serve on its own or in a bap.