Beetroot and kidney bean burgers

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Ingredients

For the patty (makes 6 small patties)

  • 3 beetroots, peeled and boiled
  • 1 tin kidney beans
  • 1 onion
  • 1 free-range egg
  • salt and pepper to taste
  • 1/2 tsp of each:cumin, tumeric, coriander
  • 1/2 chili chopped
  • 1 crushed garlic clove
  • 1/2 cup oats
  • 2 tbsp oat bran (you can add more or less depending on the texture – you want to get it to a thick liquid consistency)

For the “bun” and toppings

  • Fresh rocket or basil
  • Pesto of your choice
  • Tomatoes
  • Avo
  • Cottage cheese
  • Aubergine

Method

  1. Slice the aubergine cross-ways and sprinkle with salt and set aside for about 10 minutes
  2. In the meantime blend all the “patty” ingredients until smooth
  3. Put the mixture in the fridge for about 20 minutes
  4. Once the mixture is firmer roll into balls (the size of about 1 and a half golf balls) and flatten into patties. You should make about 6 patties. Grill for about 15 minutes each side
  5. Rinse the aubergine and drizzle with some olive oil and place onto a greased baking tray. Grill for about 10 minutes each side until browned

patties

6.  Serve the patties on the aubergine and top with the rocket, pesto and tomato

burgers