Beetroot Haricot Bean Burgers

by Edward Daniel
Caption ofBeetroot Haricot Bean Burger being served. Image by Edward Daniel (c).

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.

Caption ofBeetroot Haricot Bean Burger being served. Image by Edward Daniel (c).
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Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  1. Soak the beans in filtered water for a period of overnight.
  2. Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
  3. Sauté the onions in oil until translucent.
  4. 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.
  5. Grind the buckwheat and flaxseeds in a highspeed blender and with the beetroot add to the mixing bowl.
  6. Add 100ml of bean water. Combine well. Knead the mixture.
  7. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  8. 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.

Top tip

I find that chilling the burgers ensure that the patties retain their shape when cooking.

  1. 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.
  2. Serve on its own or in a bap.

 

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