Every Sunday evening we create a meal plan for the following week, where we ask ourselves that never-ending question: “what do I want for dinner?” The first answer that always comes to my mind is burgers, I could seriously eat them every day! It’s strange because back before I was vegan I wasn’t the lover of burgers that I am today. I think the reason I found my love for them is because now we make the patties from scratch. I find it so much easier to experiment with flavours and textures than I did before. This combination is my current favourite! It’s smoky, sweet, and full of fresh herby dill, whilst also packed full of protein from the black beans.
Combined with a sticky BBQ sauce and the salad accompaniments that go on any good burger, this is the perfect simple dinner for any occasion. You can rustle up the patties beforehand and leave them in the fridge until they’re ready to cook. I’ve made these for a large gathering of friends, as well as when I’m home alone. Either way, whenever these are served, the plates are always left squeaky clean at the end.
Vegan Beetroot & Black Bean Burger
- 400g can black beans
- 2 cooked beetroot
- 1/4 cup couscous
- 1 + 1/2 cups breadcrumbs
- 1/3 cup oats
- 2 tbsp dried dill
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh lemon juice
- 1 tbsp oil
- 4 burger buns
- 2 tbsp BBQ sauce
- 1/2 tbsp oil
- 1 small onion
- 4 slices tomato
- 1 mashed avocado
- Cook the couscous according to the packet instructions, then drain and squeeze out any remaining water.
- Blitz the breadcrumbs and oats in a food processor until a fine crumb is formed.
- Add all the ingredients (black beans, beetroot, couscous, breadcrumb/oat mix, dill, smoked paprika, cayenne, salt, pepper & lemon) into a bowl and mix together using your hands, making sure everything is combined well and forms a nice wet, firm mixture, that moulds into patties. You don’t want to over mash it so that you lose too much texture. There should be plenty of whole black beans visible.
- Next, mould the mixture into 4 evenly sized patties, and place into the fridge for around 10 mins.
- Whilst the patties are firming up, heat the oil in a pan and fry the red onion slices with the BBQ sauce until the onions are soft and caramelised.
- Remove the patties from the fridge and fry some oil on medium-high heat for about 5 mins on each side, or until they are crispy on the outside.
- Place the patty in the bun with the rest of the toppings (rocket, tomato, BBQ red onions & avocado) then serve with your favourite sides. We love ours with sweet potato fries.
If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.