Description
These Easy Beet & Black Bean Burgers are a flavorful, nutrient-packed vegan option perfect for a quick and satisfying meal. Combining earthy beets with protein-rich black beans, fragrant herbs, and spices, these patties are pan-fried to a crispy golden perfection. Served on fresh buns with creamy vegan mayo and crisp veggies, they make for delicious, colorful, and wholesome burgers that everyone will love.
Ingredients
Wet Ingredients
- 2 tbsp ground flaxseed
- 2 tbsp cold water
- 2 tbsp soy sauce or tamari
- Avocado or grapeseed oil for frying
Main Ingredients
- 1½ cups black beans, drained and rinsed (1 400ml can)
- ½ medium onion, finely diced
- 2 cloves garlic, crushed
- 1 small beet/beetroot, grated (about 1 heaped cup)
- ½ cup frozen sweetcorn
- 4 burger buns (gluten-free if required)
Dry Ingredients & Seasonings
- 2 tsp coriander powder
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- ½ cup flour (gluten free if needed – brown rice flour recommended)
Toppings
- Vegan mayonnaise
- 3-4 lettuce leaves, shredded
- 1-2 tomatoes, sliced
- Microgreens or alfalfa sprouts
- Slices of your favourite cheese or vegan mozzarella
Instructions
- Prepare Flaxseed Mixture: In a small bowl, mix 2 tablespoons of ground flaxseed with 2 tablespoons of cold water until thoroughly combined and thickened. Set this mixture aside and let it rest for 10 minutes to gel, which will act as a binding agent in the burgers.
- Mash Black Beans: While the flaxseed mixture is resting, place the drained and rinsed black beans into a large bowl. Use a potato masher or fork to mash them until mostly broken down but still slightly chunky for texture.
- Combine Ingredients: Into the mashed beans, add the flaxseed mixture, finely diced onion, crushed garlic, grated beetroot, frozen sweetcorn, coriander powder, fresh thyme leaves, smoked paprika, flour, and soy sauce. Mix all ingredients well to combine into a cohesive mixture. If the mixture feels too wet to shape, gradually add a bit more flour. Season with salt and pepper to taste.
- Form Patties: Divide the mixture into four equal portions. Shape each portion into a burger patty approximately ¾-inch thick, ensuring they hold together without crumbling.
- Fry the Burgers: Heat 2 tablespoons of avocado or grapeseed oil in a large frying pan over medium heat. Carefully place the patties in the pan, making sure not to overcrowd. Fry each burger for 4 to 5 minutes per side until they are golden brown and cooked through. If your pan cannot fit all four patties at once, cook them in batches to maintain even cooking.
- Assemble and Serve: Once cooked, serve the beet and black bean burgers immediately on burger buns. Add a smear of vegan mayonnaise, shredded lettuce, tomato slices, microgreens or alfalfa sprouts, and slices of your favourite cheese or vegan mozzarella. Enjoy your delicious and healthy vegan burgers!
Notes
- If you prefer a gluten-free version, ensure to use gluten-free flour and buns.
- The flaxseed and water mixture acts as an excellent vegan egg replacement for binding the patties.
- Adjust seasoning with salt and pepper according to taste preferences.
- To make the patties gluten-free, use brown rice or chickpea flour instead of wheat flour.
- These burgers can be made ahead and refrigerated for up to two days or frozen for up to one month.
- If the mixture is too wet, adding extra flour will help patties hold their shape during frying.
- For even more flavor, try adding a dash of cumin or chili powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, American-inspired
