I have to be honest, these are time-consuming to make. But they're worth it! You could always double up the ingredients because they freeze well.
My ingredients below made 7 burgers.
3 large or 6 small beetroot
1/2 cup brown rice
1 tsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup porridge oats
2 (approx 400g) cans black beans
1/4 cup prunes
1 tablespoon olive oil
2 teaspoons smoked paprika
2 teaspoons mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg
Salt and pepper
- First, cook the beetroot: wash, wrap in foil, and cook at gas 6 for an hour. Once cool, peel and grate.
- Cook the rice for about 30 mins. You want it to be a bit beyond al dente. Drain, rinse under cold water, and set to one side.
- Heat 1 tsp oil in a frying pan and add the onions. Cook over a reasonably high heat so they caramelise. Stir every minute or so. Once they're brown, add the garlic and cook for a further 30 seconds. Then add the cider vinegar, stir, and continue to cook until the liquid has been absorbed. Remove from the heat and set aside.
- Put the oats in a food processor and process until they're like a coarse flour. Set aside.
- Drain and rinse the beans. Put half (1 can) in the food processor with the prunes and pulse until roughly chopped.
- In a large bowl, combine all the ingredients except the egg and porridge oats. Stir to mix well, and then season to taste.
- Add the egg and oats and stir again until thoroughly mixed.
- Cover the bowl and refrigerate for at least two hours. The mixture will keep in the fridge for up to 3 days.
- When you're ready to cook the burgers, shape them into patties and set on a plate. Heat oil in a large frying pan and add the burgers. Cook on each side until golden brown and then transfer to some kitchen towel.
- Serve in buns or alongside a nice salad.
NB: Shaped uncooked burgers can also be frozen.
This recipe tastes even better made with vegetables from Community Harvest Whetstone