Beetroot Burger

Ingredients

• Beetroot

  Cooked, vacuum packed - Tesco

  2 beetroot or 110g

• Onions

  Raw

  2 ⅛ small or 150g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Kidney beans

  All types, mature seeds, raw

  400g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  0.001 cup or 0.4g

• Vinegar

  Cider

  1 tsp or 5g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

Directions

1. First grate your beetroot and pop it in a big wide frying pan. Peel and finely chop the onion and toss that in too. Add 1 tbsp oil and cook on a gentle heat for around 10 minutes to soften, stirring constantly to disturb it all so it doesn’t stick and burn. Add the spices, season with salt and a dash of vinegar (any vinegar will do, I use boring old malt but fancypants stuff will just make it even better if you keep it kicking about) and stir well to combine. Remove from the heat for a moment. Drain and thoroughly rise the kidney beans, tip into the pan, and return to the heat. Mash well, keeping everything moving, until it comes together in a rough paste. Remove from the heat and stir in the flour until relatively stiff. If you pick up a dollop on your spoon and hold it upside down, it should hold fast. Grab a baking tray and very lightly grease it. Pick up a heaped spoon of the mixture and pat it into a patty with floured hands. Place it on the baking tray, and repeat until all of the mixture is used up. Err on the side of thinner burgers, as they cook faster, and you can always layer them up for a bigger bite! Pop the tray in the freezer for 10 minutes or the fridge for half an hour, uncovered, to firm up. This step is important, as otherwise you could end up with a pan of hot moosh. I mean, it’ll be super tasty hot moosh, it just won’t be a burger, so it depends on where your priorities are! Wipe your pan down at least, because you’ll need it again in a moment, but it has the same stuff going back into it so it doesn’t need to be spotless. When the patties have lounged around a while and are nice and firm to (gently) touch, heat a little oil in the pan. Add a few, being careful not to overcrowd the pan as it makes them tricky to turn over, and cook for 5 minutes on a medium heat on each side. Remove from the pan and repeat as required.
2. https://cookingonabootstrap.com/2017/01/04/beetburgers-recipe/