Asian Recipes

Beet & Black Bean Burger

September 27, 2021

Yield
Serves 4
Prep Time
25mins
Cook Time
20mins
Difficulty Level
3 / 5

Freshen up your plant-based repertoire with this vegetarian burger, a succulent combination of black beans, beetroot and red onions. Add on to the restaurant-worthy dish with crisp sweet potato fries, and a delicious smoothie recipe to complete the experience.

Ingredients

SWEET POTATO FRIES

Steps

01.

Heat half of the oil in a small frying pan over medium heat. Cook onion, stirring, for 3 mins or until softened. Add garlic; cook, stirring, for 1 minute or until fragrant.

02.

Process onion mixture, parsley, beetroot, black beans, breadcrumbs and linseed meal until the mixture comes together but still retains some texture. Shape mixture into four 9 cm patties; place on a baking-paper-lined tray. Cover with plastic wrap; refrigerate until to firm.

03.

Meanwhile, make sweet potato fries. Cut sweet potatoes into long 5 mm thick chips. Fill a large heavy-based saucepan one-third full with oil and heat to 180 C (or until a cube of bread browns in 15 secs). Fry, in batches, for 2 mins or until golden. Drain on a paper-towel-lined tray; season to taste with salt.

04.

Heat remaining oil in a frying pan over medium heat. Cook patties for 3 mins on each side or until browned and heated through. Char the burgers slightly if you want a traditional chargrilled taste.

05.

Preheat grill to high. Place rolls, cut-side up, on an oven tray; grill for 5 mins or until golden.

06.
Layer the bottom half of the rolls with patties, cheese, pickles, spinach, carrot and mustard. Top with roll lids.
07.

Serve burgers with sweet potato fries.

Photo: bauersyndication.com.au