In the Kitchen ‘June’… Beetroot Burger

Perfect for those trying to reduce their meat consumption. This ‘Beetroot Burger is full of flavour and with beetroot just coming into season, it’s a perfect choice to honour World Sustainable Gastronomy Day this month, with a sustainable food choice.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: Makes 8 burgers

1 onion, quartered
3 tbsp olive oil, plus extra for brushing
2 garlic cloves, crushed
200g mushrooms (chestnut are good)
250g tofu
100g cooked beetroot (about 2-3 beetroot bulbs)
1 x 400g can black beans, drained
1 tbsp tomato purée
2 tbsp vegan mayonnaise
1 tbsp miso paste
100g oat flour
2 tbsp ground flaxseed
50g pecans
200g cooked brown rice (75g dry rice is approximately 200g cooked)

Serving suggestions
8 burger buns, split
Chilli jam, lettuce, slices of tomato, red onion rings, avocado slices, lime wedges, vegan cheese slices, vegan mayonnaise

– Put the onion in a food processor and pulse until it is the texture of cooked rice. Heat 1 tbsp oil in a large frying pan, add the onion and fry for 10 mins until soft and pale golden. Stir in the garlic and fry for another minute. Remove the mixture to a large bowl and set aside.
– Now put the mushrooms in the food processor and pulse until they are as small as the onions. Heat the remaining oil in the pan, add the mushrooms and fry for 10-15 mins, until any liquid released has evaporated and the mushrooms are tender. Add to the bowl with the onions.
– Place the tofu, black beans, beetroot, miso paste, tomato purée, mayonnaise, flour, and flaxseed into the food processor and blitz until smooth. Add seasoning then mix this with the cooked veg. Pulse the pecans and half the cooked rice in the food processor until finely chopped. Add this mixture and the remaining rice to the veg too.
– Using your hands, shape the mixture into little burger-shaped patties about the same size as the buns. Vegetable burgers are more fragile than meat burgers so chill in the fridge for at least 30 mins before cooking. I usually pop them in the freezer rather than the fridge.
– To cook, heat a frying pan over a medium heat. Brush both sides of the burgers with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until hot through to the centre. Avoid moving or turning them too often, as they may break up.
– Toast the buns on the open side, then spread each with a little chilli jam, and fill with lettuce leaves, sliced tomatoes, avocado with lime, vegan cheese and mayonnaise as required.

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