Embrace the new harvests of autumnal vegetables and make this hearty beetroot bean-burger alongside chips made from carrots, parsnips, potatoes, swede, celeriac… We still have our own grown tomatoes and lettuce available too to add some crunch and freshness to your burger. This really is the best time of year for Irish vegetables with an abundance of summer and winter veg available at the same time.
Ingredients (serves 4)
- 1 tin of black beans, drained and rinsed
- 50g porridge oats
- 2 tbsp ground cumin
- 2 tbsp paprika
- 2 tsp garlic granules
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil (plus extra for drizzling over the chips)
- 250g raw beetroot, finely grated
- 50g or so of chickpea flour
- root veg of your liking (eg potato, carrot, swede, parsnip, celeriac) cut into chips and seasoned with salt, pepper and olive oil
- burger buns, salad and sauces of your choice eg mayonnaise, ketchup, lettuce, pickles, tomato, onion, cheese slices…
- Turn your oven on to 200C and line a large baking sheet with baking parchment.
- In a mixing bowl, squish together the beans, oats, beetroot, seasoning and olive oil. Your clean hand is the best tool for this. The mixture will most likely be quite wet and sticky at this stage. Add chickpea flour (or more oats), a couple of tbsp at a time and keep squishing until you achieve a texture that is reminiscent of minced meat and is able to form into patties. I used around 50g of chickpea flour but depending on the juiciness of your beetroots you may need more or less.
- Divide the mixture into 4 and shape into neat patties on one side of your baking dish. Spread the root veg chips on the other side and bake in the oven for around 20 minutes or until both the chips and the burgers are cooked through.
- Assemble the burgers into buns with your favourite toppings and sauces and enjoy with the chips on the side.