Black Bean and Beetroot Burger

Serves: 6

Cost Cutting Eco Friendly Freezes Well Quick Make

Know your nutrients

Calories

270 -

Fat

13.2g -

Saturates

1.1g -

Sugars

4.5g -

Salt

1.09g -

Protein

7.4g -

Carbs

28.3g -

Fibre

7.1g -

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The homemade mayo paired with the beetroot gives this burger a combination of exciting flavours

Black Bean and Beetroot Burger Recipe: Veggie

Ingredients
Method

Ingredients:

For the burger:

580g black beans, cooked and drained
1 heaped tsp cumin seeds, dried, toasted and crushed
35g jalapenos, finely chopped
12g coriander, chopped
115g red onion, chopped
4½ tbsp cornflour
¾ tsp salt
1 heaped tsp cracked black pepper
125g beetroot, grated

For the burger mayo:

100g mayonnaise
1 tsp tomato purée
20g tomato chutney
5g gherkin, finely grated
salt and pepper, to taste

method:

Crush the beans with your hands and fold everything thoroughly to create the black bean and beetroot mix.
Mould the burgers into patties.
Plunge the patties into hot oil and fry for approximately 4 minutes until crisped.
In the meantime toast the brioche bun on the grill.
Add burger mayo to the bottom of the bun, place the patty on top and lay over a slice of emmental cheese. Add a slice of beef tomato and a baby gem lettuce leaf.
Spread burger mayonnaise to the top bun and skewer the burger through everything.

Print Recipe www.iguanas.co.uk